Ingredients

4 bunches of asparagus (4 lbs) tough ends trimmed.

4 leeks, white and light pts only. sliced thin, rinsed.

1 tbsp butter

salt & pepper

7 cups low sodium chicken broth

1 cup frozen peas

4 tablespoons grated parmesan

1/4 cut fat free half & half

1 tsp fresh lemon juice.

Preparation

  1. Cut tips off asparagus spears and chop remaining spears into 1/2 inch pieces. Brin 1/2 cup water to a boil in an 8-inch skillet over med-high heat. add asparagus tips cook 2 min until tender. remove. pat dry, set aside.
  2. Combine the remaining pieces, leeks, butter 1/8 tsp salt and pepper in large saucepan. cover and cook over med-low heat, stirring occasionally, until softened - 8-10 min.
  3. Add the broth to the pot, bring to a simmer, adn cook until veggies are completely tender about 5 min. Stir in the peas and parmesan.
  4. Working in 3 batches, process the soup in a blender until completely smooth about 2 min. Return soup to pot. stir in reserved asp. tips, half & half, and lemon juice and cook until heated through 2 min. season with salt and pepper