Rating: 4.5 stars 4.5
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Absolutely delicious!


Credit: Kitchenista Jane

Recipe Summary

25 mins
48 mins
1 hr 13 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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.

  • 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.

  • Puree soup with an immersion blender until very smooth.

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

  • 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.

  • 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.

Cook's Note:

Use frozen peas instead of fresh if desired.

Nutrition Facts

251 calories; protein 7.3g; carbohydrates 17.9g; fat 18g; cholesterol 56.8mg; sodium 1001.2mg. Full Nutrition