Creamy Asparagus Soup (No Cream, No Butter)

Creamy Asparagus Soup (No Cream, No Butter!)

2# asparagus, trimmed

2 leeks, halved sliced thinly, washed

2 TBS Olive Destination Butter falvored olive oil

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