Creamy Asparagus Soup

2 pounds asparagus w/ stem ends trimmed

4 - 5 tablespoons unsalted butter

2 small leeks, white & light green parts only, halved lengthwise & cut thin

3½ cups low-sodium chicken stock

½ cup frozen peas

2 tablespoons grated Parmesan cheese

¼ cup heavy cream

½ teaspoon lemon juice

Cut tips off asparagus spears and reserve.  Chop stalks into ½” pieces.  Melt 1½ tablespoons of butter over medium-high heat.  Add asparagus tips and cook, stirring occasionally until just tender, about 3 minutes.  Remove from pan and set aside.

Add remain butter, asparagus, and leeks to pan along with around ½ teaspoon of salt and ¼ teaspoon pepper to pot and cook over medium heat stirring occasionally until vegetables are softened, approximately 12 to 14 minutes.  Increase heat to medium-high and add broth to pot.  Bring to a boil then reduce heat to medium-low and simmer until vegetables are tender, 5 to 8 minutes.  Stir in peas and Parmesan.  Pour mixture into a blender and puree until smooth.  Stir in cream, lemon juice and asparagus tips. Cook until heated through (about 2 minutes) but don’t allow to boil.  Season again with salt and pepper to taste and serve.

Soups lasts only about 2 days refrigerated