Creamy Asparagus Soup Low Fat

• 4 bunches of asparagus (4 lbs) tough ends trimmed.
• 4 leeks, white and light pts only. sliced thin, rinsed.
• 1 tbsp butter
• salt & pepper
• 7 cups low sodium chicken broth
• 1 cup frozen peas
• 4 tablespoons grated parmesan
• 1/4 cut fat free half & half
• 1 tsp fresh lemon juice.

1. 1. Cut tips off asparagus spears and chop remaining spears into 1/2 inch pieces. Brin 1/2 cup water to a boil in an 8-inch skillet over med-high heat. add asparagus tips cook 2 min until tender. remove. pat dry, set aside.
2. 2. Combine the remaining pieces, leeks, butter 1/8 tsp salt and pepper in large saucepan. cover and cook over med-low heat, stirring occasionally, until softened - 8-10 min.
3. 3. Add the broth to the pot, bring to a simmer, adn cook until veggies are completely tender about 5 min. Stir in the peas and parmesan.
4. 4. Working in 3 batches, process the soup in a blender until completely smooth about 2 min. Return soup to pot. stir in reserved asp. tips, half & half, and lemon juice and cook until heated through 2 min. season with salt and pepper

leeks, butter, salt, chicken broth, frozen peas, parmesan, lemon juice

Taken from www.epicurious.com/recipes/member/views/creamy-asparagus-soup-low-fat-50124973 (may not work)