Creamy Asparagus Soup (No Cream, No Butter)
Creamy Asparagus Soup (No Cream, No Butter!)
2# asparagus, trimmed
2 leeks, halved sliced thinly, washed
Salt and pepper to taste
3 1/2 cups broth (vegetable or chicken)
½ cup frozen peas
2 TBS grated Parmesan cheese
¼ cup half and half (optional)
½ tsp lemon juice
· Cuts tips off asparagus-bring ½ cup of water to boil, add tips, cover, and cook until tender, about 2 minutes. Drain, pat dry, set aside.
· Combine rest of asparagus (cut up) leeks, salt and pepper in saucepan. Cover and cook over medium low, stirring occasionally until softened, about 8-10 min.
· Add broth, bring to simmer, and cook until completely tender, about 5 min.
· Stir in peas in Parmesan
· Working in batches process soup in blender until smooth. Return to saucepan, add lemon juice and heat through. Ladle into dishes—garnish with tips.
Submitted By J Reiland