Irish Asparagus Soup

2 Pkgs Frozen Asparagus Spears (12 oz./pkg) 2 Leeks (or 1 pkg Frozen Chopped Leeks) 1 T Unsalted Butter 3-1/2 C Chicken Broth 1/2 C Frozen Peas 2 T Grated Parmesan Cheese 1 t Salt 1/2 t Fresh Ground Black Pepper 1/4 C Half & Half (or no-fat Half & Half) 1/2 t Fresh Lemon Juice Slivered Almonds (garnish)

Low Calorie, Healthy Soup

1. Cut asparagus tips off & boil for 2 minutes in 1/2 C water; set aside. 2. Cut rest of spears into 1/2 inch pieces. 3. Cut leeks lengthwise and clean under running water well; chop into fine slices (or use frozen chopped leeks if available). 4. Cook spears, leeks, butter, salt & pepper (to taste) over medium heat until soft (8-10 mins.) 5. Add chicken broth & simmer 5 minutes. 6. Stir in peas & Parmesan cheese. 7. Process in Cuisinart Food Processor. 8. Return to stove top and stir in asparagus tips, half & half, and lemon juice. 9. Cook a few minutes til reheated and serve, garnishing with a few slivered almonds on top in each bowl. The peas added at the end make the soup very green.