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Creamy Asparagus Soup

Spring in a bowl. The trick is cooking the tips separately so they don't turn to mush - you want something to bite into besides smooth soup.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

  • 3 lbs asparagus tough ends snapped off
  • 4 tablespoons unsalted butter divided
  • 2 medium leeks white and light green parts only, halved lengthwise and thinly sliced
  • Sea salt and black pepper
  • 4 cups low-sodium vegetable broth
  • 1/2 cup frozen peas thawed
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup heavy cream
  • 2 teaspoons fresh lemon juice

Instructions

  • Snap woody ends from asparagus. Cut tips off and reserve. Chop stems into 1/2-inch pieces.
  • Melt 2 tbsp butter in Dutch oven over medium-high. Cook asparagus tips 1-2 minutes until bright green. Remove to plate.
  • Add remaining butter, asparagus stems, sliced leeks, salt and pepper. Cook 8-10 minutes until soft.
  • Add broth, bring to boil, reduce to simmer. Cook 5 minutes until vegetables are very tender.
  • Add peas and Parmesan. Blend until smooth.
  • Return to pot, stir in cream, lemon juice and reserved tips. Warm 2 minutes.
  • Season to taste with salt, pepper and additional lemon juice.
  • Serve immediately in warm bowls.