Spring Asparagus-Sugar Snap Pea Soup
Fresh, simple spring veggies give this soup a bright flavor, but don’t be fooled! This lovely soup with a touch of heavy cream is rich and satisfying enough to serve with warm bread for an easy, one-bowl meal. You can adjust the thickness of the soup with additional cream and/or chicken broth to suit your taste.
Ingredients
- 2 medium leeks, white and light green part only
- 1 bunch (1 pound) asparagus, preferably medium thickness, tough bottom stems trimmed
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- Salt and pepper
- 4 to 6 finely chopped garlic cloves
- 8 cups low-sodium chicken broth, divided
- 1 cup orzo (rice shaped pasta) or other very small shaped pasta
- 1-1/2 teaspoons chopped fresh thyme leaves or ½ teaspoon dry
- 6 ounces sugar snap peas, cut on diagonal into 1-inch pieces
- 2 tablespoons lemon juice, plus additional lemon wedges for serving
- ½ cup heavy cream
- 2 tablespoons chopped fresh parsley
- Shredded Parmesan cheese, if desired
Instructions
- Cut trimmed leeks in half lengthwise and rinse very well, separating the layers to wash away any trapped dirt. Thinly slice, crosswise; reserve leeks. Cut off asparagus tips and set aside; cut remaining trimmed asparagus spears into bite-size pieces and reserve, keeping tips and middle pieces separate.
- Heat olive oil in a large pot over medium heat; add leeks and cook until softened, about 5 minutes. Season chicken breasts on both sides with salt and pepper and brown in same pot with the leeks, 2 to 3 minutes per side, adding additional olive oil if necessary. Add garlic and cook, stirring, about 30 seconds. Add 2 cups of the chicken broth and simmer, covered, until chicken is just cooked through (165ºF), 8 to 12 minutes, turning chicken once. Remove chicken from pot to cutting board and cool slightly. Cut into bite-sized pieces and reserve.
- Meanwhile, add remaining 6 cups chicken broth to pot and bring to boil. Add middle asparagus pieces, orzo and thyme; adjust heat to maintain a simmer, partially covered, and cook until asparagus is just tender, 6 to 7 minutes. Add asparagus tips and sugar snap peas and simmer, uncovered, until vegetables and pasta are tender, 2 to 3 minutes. Stir in reserved chicken, lemon juice, heavy cream and parsley; heat through. Season with salt and pepper to taste and serve with lemon wedges and Parmesan cheese, as desired.
- Makes 4 to 6 servings.