Ingredients :
- 2 pounds thin asparagus trimmed
- 1 tablespoon unsalted butter
- 2 leeks white and light green parts only, halved lengthwise, washed thoroughly, and thinly sliced
- 3 1/2 cups chicken broth or vegetable broth
- 1/2 cup frozen peas
- 2 tablespoons freshly grated Parmesan cheese
- 1/4 cup half-and-half
- 1/2 teaspoon lemon juice
- Salt
Directions :
- Cut off asparagus tips and set aside (they will be blanched and used as a garnish). Chop remaining spears into 1/2-inch pieces.
- In a small skillet or saucepan, bring ½ cup water to boil. Add asparagus tips, cover, and cook until tender, about 2 minutes. Remove from the pan and set aside to cool.
- In a large saucepan over medium heat, melt butter. Stir in chopped asparagus spears and leeks and cook until softened, about 8 to 10 minutes.
- Add broth and bring to a simmer. Cook until vegetables are completely tender, about 5 minutes. Stir in peas and Parmesan.
- Working in batches, transfer to a blender and process soup until smooth, about 2 to 3 minutes. Wash out saucepan, then add back blended soup.
- Over medium-low heat, stir in half-and-half and lemon juice. Season to taste with salt (I like ¾ teaspoon). Garnish with reserved asparagus tips.
