~Hilltop Farm~

2 Lbs   asparagus (peel the spears with a vegetable peeler if they are thicker than 1/2 inch.)

3 Tbs   butter

2   small leeks, white and light green parts only, halved lengthwise and sliced thin

3-1/2 cups   chicken broth

1/2 cup   peas (peas give the soup a subtle sweetness and a boost of green)

2 Tbs   grated parmesan cheese

1/4 cup   heavy cream

1/2 tsp   lemon juice

Cut tips off asparagus spears and chop stalks into 1/2-inch pieces. Melt 1-1/2 tablespoons butter in Duch oven over medium-high heat. Add asparagus tips and cook, stirring occasionally, until just tender (about 2 minutes) set aside.

Add remaining butter, asparagus, leeks, 1/2 teaspoon salt and 1/8 teaspoon pepper to empty pot and cook over medium-low heat, stirring occasionally until vegetables are soften (about 10 minutes).

Add broth to pot and bring to boil over medium-high heat. Reduce heat to medium-los and simmer until vegetables are tender (about 5 minutes). Stir in peas and parmasean.

Puree soup in blender in 2 batches and return to pot. Stir in heavy cream, lemon juice, and asparaghus tips and cook until heated through (about 2 minutes). Season with salt and pepper. Serve.

Soup can be refrigerated in an airtight container for 2 days.