Asparagus Summer Soup

This cream of asparagus soup with spinach and leeks is an appetizing shade of green that'll look great on a table of summer dishes.

• Preparation Time: 25 mins
• Cooking Time: 48 mins
• Total Time: 1 hr 13 mins
• Calories: 251 Calories

Ingredients

• ¼ teaspoon salt
• 1 teaspoon white sugar
• 2 ½ tablespoons all-purpose flour
• 1 cup frozen green peas
• ⅛ teaspoon ground white pepper
• 5 tablespoons unsalted butter, divided
• ½ cup heavy whipping cream, or more to taste
• 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

Recipe Instructions

Step 1

Cut asparagus stalks into 1-inch pieces; reserve tips in a bowl.

Step 2

Melt 2 tablespoons butter in a Dutch oven over medium heat. Add 1/3 cup chicken broth and leeks; cover and cook until leeks are tender, about 5 minutes. Add asparagus stalks; cover and cook for 3 minutes.

Step 3

Pour remaining 4 2/3 cups chicken broth into the Dutch oven. Bring to a boil; reduce heat and 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.

Step 4

Puree soup with an immersion blender until very smooth.

Step 5

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

Step 6

Whisk flour mixture into the pureed soup until smooth and blended. Season soup 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 asparagus tips; simmer until tender, about 5 minutes.

Step 7

Pour heavy cream into the soup. Cook until heated through but not boiling, 3 to 4 minutes. Stir in remaining spinach; cook until heated through, about 3 minutes.