2 lbs asparagus, stem ends trimmed
3 Tbl unsalted butter
2 small leeks, white and light green parts only, halved lenghtwise, rinsed well, and chopped
salt and pepper
3 1/2 cups low sodium chicken broth
1/2 cup frozen peas
2 Tbl grated parmesan cheese
1/4 cup heavy cream
1/2 tsp lemon juice
Cut tips off asparagus and chop stalks into 1/2 inch pieces. Melt 1 1/2 Tbl butter in dutch oven over medium high heat. Add asparagus tips and cook 2 minutes. Remove tips and set aside. Add remaining butter, asparagus stalks, leeks, 1/2 tsp salt and 1/8 tsp pepper to dutch oven and cook 10 minutes. Add broth and bring to a boil. Reduce heat to medium low and simmer 5 minutes. Stir in peas and parmesan. Puree soup in a blender and return to the pot. Stir in cream, lemon juice, and reserved asparagus tips. Serve.
3 Tbl unsalted butter
2 small leeks, white and light green parts only, halved lenghtwise, rinsed well, and chopped
salt and pepper
3 1/2 cups low sodium chicken broth
1/2 cup frozen peas
2 Tbl grated parmesan cheese
1/4 cup heavy cream
1/2 tsp lemon juice
Cut tips off asparagus and chop stalks into 1/2 inch pieces. Melt 1 1/2 Tbl butter in dutch oven over medium high heat. Add asparagus tips and cook 2 minutes. Remove tips and set aside. Add remaining butter, asparagus stalks, leeks, 1/2 tsp salt and 1/8 tsp pepper to dutch oven and cook 10 minutes. Add broth and bring to a boil. Reduce heat to medium low and simmer 5 minutes. Stir in peas and parmesan. Puree soup in a blender and return to the pot. Stir in cream, lemon juice, and reserved asparagus tips. Serve.
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