Creamy Asparagus Soup Low Fat

1. 1

   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. 2

   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. 3

   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. 4

   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

* Per serving · 4 servings · Values may vary.

No additional tips available.