CREAMY ASPARAGUS SOUP

YIELD - 8 servings

 

INGREDIENTS:

• 4 bunches of asparagus (4 lbs.) tough ends trimmed.

• 4 leeks, white and light pts only. sliced thin, rinsed.

• 1 tbsp. butter

• salt & pepper

• 7 cups low sodium chicken broth

• 1 cup frozen peas

• 4 tablespoons grated parmesan

• 1/4 cup fat free half & half

• 1 tsp fresh lemon juice.

 

PREPARATION:

Cut tips off asparagus spears and chop remaining spears into 1/2 inch pieces. Bring 1/2 cup water to a boil in an 8-inch skillet over med-high heat. add asparagus tips cook 2 min until tender. remove. pat dry, set aside. 2. Combine the remaining pieces, leeks, butter 1/8 tsp salt and pepper in large saucepan. cover and cook over med-low heat, stirring occasionally, until softened - 8-10 min. 3. Add the broth to the pot, bring to a simmer, and cook until veggies are completely tender about 5 min. Stir in the peas and parmesan. 4. Working in 3 batches, process the soup in a blender until completely smooth about 2 min. Return soup to pot. stir in reserved asp. tips, half & half, and lemon juice and cook until heated through 2 min. season with salt and pepper.