Ingredients
2 tablespoons unsalted butter
2 large leeks, white and light green parts only, cleaned and sliced
1 pound fresh asparagus, woody ends trimmed, cut into 1-inch pieces
2 cups fresh or frozen English peas
4 cups vegetable broth
1/2 cup heavy cream (optional)
1 tablespoon fresh lemon juice
Salt and black pepper to taste
Fresh mint or chives for garnish
Instructions
Step 1: In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and a pinch of salt. Sauté for 5-7 minutes until the leeks are soft and translucent, ensuring they do not brown.
Step 2: Add the asparagus pieces (reserving the tips for garnish if desired) and the peas to the pot. Stir to combine with the leeks and cook for another 2 minutes.
Step 3: Pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for 8-10 minutes, or until the asparagus is just tender.
Step 4: Use an immersion blender to puree the soup until completely smooth. If using a standard blender, work in batches and be careful with the hot liquid.
Step 5: Stir in the heavy cream and lemon juice. Season with salt and pepper to taste. If the soup is too thick, add a splash more broth.
Step 6: Ladle into bowls and garnish with fresh mint, chives, and the reserved asparagus tips (blanch the tips for 1 minute in boiling water before using).
Notes
To keep the soup extra green, shock the vegetables in ice water after blanching if you have extra time, though it is not strictly necessary for this recipe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 25mg
Keywords: Spring soup recipes, pea soup, asparagus soup, healthy lunch, seasonal recipes
