Spring Asparagus Soup

I love "play outside" days. Everyone in my house is happier on "play outside" days, including me! My daughter has decided she doesn't need naps anymore, which is honestly unbearable for me. Anyone with a 2 1/2 year old at home knows why. One of the many beautiful things about "play outside" days is that she will typically take at least a one hour nap. Something to do with the sunshine, the running, the fresh air... I don't know and don't really care. It works, thats all that matters! I'm so excited that we have a lot more of those days in our near future, we could all use the fresh air. Its been rainy and not great so far this spring, but I know there have to be sunnier and warmer days coming our way. Eventually.

Similar to Leah, to get myself in the spring spirit I start pulling out my favorite spring/summer recipes. There are a few I'll be posting sometime soon that are awesome, but this soup is a great way to start. Its very light and creamy, but doesn't really have all that much cream in it. You use pureed peas instead. There is less than 100 calories in one cup of this soup! Its great for lunch or make it with BLTs or Chicken Salad for dinner.

Spring Asparagus Soup

Recipe Type: Soup

Author: Wendy

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Ingredients

• 2 bunches thin asparagus, tough ends trimmed off


• 2 leeks, white & light green parts only, halved and sliced thin and rinsed


• 1 tbsp unsalted butter


• 3 ½ c. low sodium chicken broth


• ½ c. frozen peas


• 2 tbsp parmesan cheese, grated


• ¼ c. half and half


• ½ tsp lemon juice


• salt and pepper

Instructions

1. Cut the tips off the asparagus spears and chop the remaining spears into 1/2 inch pieces.


2. Bring 1/2 cup water to boil in an 8-inch skillet over medium high heat. Add the asparagus, cover and cook until the tips are tender about 2 minutes.


3. Remove the asparagus tips, pat dry and set aside.


4. Combine the remaining asparagus pieces, leeks, butter, 1/8 tsp salt and 1/8 tsp pepper into large saucepan.


5. Cover and cook over medium-low heat, stirring occasionally until softened 8-10 minutes.


6. Add the broth to the pot, bring to a simmer, and cook until completely tender about 5 minutes.


7. Stir in the peas and parmesan.


8. Working in 2 batches, process the soup in a blender until completely smooth, 2-3 minutes.


9. Return the soup to the pot. Stir in the reserved asparagus tips, half and half and lemon juice and cook until heated through, about 2 minutes.


10. Season with salt and pepper to taste, serve.

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