Asparagus Summer Soup

This asparagus summer soup recipe blends cream of asparagus soup with spinach and leeks, which creates an appetizing shade of summertime green.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 251 Calories

Ingredients

• 1 teaspoon white sugar
• 1 cup frozen green peas
• 5 tablespoons unsalted butter, divided
• 5 cups chicken broth, divided
• 2 leeks, white and light green parts only, thinly sliced
• 1 pound fresh asparagus, trimmed and peeled
• 1 pound fresh spinach, stemmed, divided
• 0.25 teaspoon salt
• 2.5 tablespoons all-purpose flour
• 0.125 teaspoon ground white pepper
• 0.5 cup heavy whipping cream, or more to taste

Recipe Instructions

Step 1

Heat remaining 3 tablespoons butter in a small saucepan. Whisk in flour until well blended; cook for 1 minute.

Step 2

Cut asparagus stalks into 1-inch pieces; set tips aside.

Step 3

Purée soup with an immersion blender until very smooth.

Step 4

Whisk flour mixture into soup until smooth; season with salt and white pepper. Bring to a boil; reduce heat and stir in peas. Simmer until peas are barely tender, about 3 minutes. Stir in reserved asparagus tips; simmer until tender, about 5 minutes.

Step 5

Add heavy cream; cook until heated through but not boiling, 3 to 4 minutes. Stir in remaining spinach; cook until heated through, about 3 minutes more.

Step 6

Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add ⅓ cup broth and leeks; cover and cook until leeks are tender, about 5 minutes. Add asparagus stalks; cover and cook 3 minutes more.

Step 7

Add remaining 4 ⅔ cups broth to the Dutch oven; bring to a boil. Reduce heat; simmer until asparagus is very tender, 10 to 12 minutes. Add 2 packed cups spinach and sugar; cook until spinach is tender, about 5 minutes.