Asparagus Summer Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Cut asparagus stalks into 1-inch pieces; set tips aside.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Purée soup with an immersion blender until very smooth.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Heat remaining 3 tablespoons butter in a small saucepan. Whisk in flour until well blended; cook for 1 minute.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': '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.'}

📊 Nutrition Facts

Per serving (6 servings total)