Soups & Stewsculinaryhill5.0
Cream of Asparagus Soup
This easy Cream of Asparagus Soup with peas and leeks is a dreamy way to celebrate spring. Pair homemade asparagus soup with your favorite sandwich for the ultimate spring lunch menu.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●saucepan
- ●blender
📝 Preparation Steps
1
Cut off asparagus tips and set aside (they will be blanched and used as a garnish). Chop remaining spears into 1/2-inch pieces.
2
In a small skillet or saucepan, bring 1/2 cup water to boil. Add asparagus tips, cover, and cook until tender, about ⏱️ 2 minutes. Remove from the pan and set aside to cool.
3
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.
4
Add broth and bring to a simmer. Cook until vegetables are completely tender, about ⏱️ 5 minutes. Stir in peas and Parmesan.
5
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.
6
Over medium-low heat, stir in half-and-half and lemon juice. Season to taste with salt (I like 3/4 teaspoon). Garnish with reserved asparagus tips.
unsalted butter1 tablespoonSalt
Nutrition Facts
calories
102 kcal
fat Content
4 g
serving Size
1 cup
fiber Content
4 g
sugar Content
5 g
sodium Content
541 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
10 mg
carbohydrate Content
13 g
saturated Fat Content
2 g
unsaturated Fat Content
2 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...