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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Phil made this soup last night. It was delicious.Feeds 2 for dinner with a little leftover. Feeds 6 for 1st course. Ingredients:
2 lbs asparagus,stem ends trimmed |
3 tbs unsalted butter |
2 small leeks,white and lt.green parts only,halved lengthwise and sliced thin |
salt and pepper |
3-1/2 c low-sodium chicken broth |
1/2 c frozen peas |
2 tbs grated parmesan cheese |
1/4 c heavy cream |
1/2 tsp lemon juice |
Directions:
1. Cut tips off asparagus and chop stalks into 1/2 pieces. Mwlt 1-1/2 Tbs butter in Dutch oven over med-high heat. Add asparagus tips and cook ,stirring occasionally,until just tender,about 2 mins. Set aside.
2. Add remaining butter and asparagus,leeks,1/2 tsp. salt and 1/8 tsp pepper to empty pot and cook over med-low heat,stirring occasionally,until vegetables are softened,about 10 mins
3. Add broth to pot and bring to a boil over med-high heat. Reduce heat to med-low and simmer until vegetables are tender.,about 5 mins. Stir in peas and Parmesan.
4. Puree soup in blender in 2 batches(we used stick blender in the pot)and return to pot. Stir in cream,lemon juice and asparagus tips and cook till heated through,about 2 mins. Season with salt and pepper. Serve.
5. Soup can be refrigerated 2 days in airtight container
6. Note:Peel the spears with vegetable peeler if they are thicker than 1/2
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