Cream of Asparagus Soup

ingredients

1 1/2 lbs. asparagus
2 Tbsp. butter
1 leek, white part only, chopped
1 Tbsp. fresh parsley, chopped
1 tsp. grated lemon zest
2 tsp. fresh lemon juice
1/4 tsp. pepper
4 cups vegetable or chicken broth
1/3 cup half and half cream (10%)
Chopped fresh chives, for garnish

method

Snap off the wood ends of the asparagus and cut stalks into 1 1/2-inch lengths. Set aside.

In a large, heavy saucepan, melt butter over medium heat and cook leek, stirring occasionally, until very soft, about 10 minutes.

Add asparagus, parsley, lemon zest, lemon juice and pepper. Pour in broth and bring to a boil. Reduce heat and simmer until asparagus is tender, about 5 minutes.

Using tongs, remove 1 cup of the asparagus tips. Chop coarsely and set aside.

In batches in a blender, food processor or with an immersion blender, puree soup. Run soup through a sieve to remove any fibre. Pour in cream and heat just until steaming.

Serve garnished with reserved chopped asparagus and a sprinkling of fresh, chopped chives.

Adapted from a Canadian Living recipe