Asparagus and Pea Soup

Instructions:

• 12 oz green asparagus
• 2 tablespoons butter
• 1 leek, chopped
• 1 1/4 cups fresh or frozen peas, 1/4 reserved for garnish
• 1 tablespoon parsley, chopped
• 5 cups vegetable stock
• 1/2 cup heavy cream
• Zest of 1 lemon, 1 tablespoon reserved for garnish
• Salt and pepper, to taste
• Mint leaves, for garnish
• Parmesan cheese, shaved for garnish
• Parmesan crackers

Directions:

1. Remove the base of the asparagus and discard. Separate the spears, remove this tips and reserve for garnish, and chop up the remaining pieces.
2. In a medium saucepan, add the butter and cook over medium heat until melted. Add the leeks and cook for 5 minutes, or until they have softened.
3. Add the chopped asparagus, 1 cup of the peas, and the parsley. Cook for 3 minutes, add the vegetable stock, and bring to a boil. Reduce heat so that the soup simmers and cook for 6 to 8 minutes, or until the vegetables are tender.
4. Transfer the soup to a food processor, puree until smooth, and strain through a fine sieve.
5. Place soup in a clean pan. Add cream and lemon zest, season with salt and pepper, and bring to a simmer.
6. Bring a small pan of salted water to a boil. Place the asparagus tips in the pan and cook for 3 to 4 minutes, or until tender. Remove tips, submerge in ice water, dry, and set aside.
7. Ladle the soup into warm bowls, garnish with the asparagus tips, reserved peas, mint leaves, reserved lemon zest, and parmesan, and serve with Parmesan Crackers.