If you’re feeling a bit weary of asparagus, consider this soup your savior. It’s another great way to serve this springy vegetable, and it’s amazing dished up either hot or chilled. Add a side salad (dressed with more Tessemae's, of course) and you’re all set!

 

Makes 4 servings

What you need

2 pounds asparagus, trimmed
5 tablespoons Tessemae’s Zesty Ranch
2 small leeks, white and light green parts only, halved lengthwise, sliced and washed
coarse salt and freshly ground black pepper
3 ½ cups chicken broth
3/4 cup peas
¼ cup Tessemae’s Mayonnaise
 
 

What you do

1. Cut tips off of asparagus and chop stalks. Heat 1 tablespoon Zesty Ranch in a medium saucepan over medium heat. Cook tips for 2 minutes; remove and set aside.
2. Add 2 more tablespoons Zesty Ranch to pot and cook remaining asparagus, leeks, ½ teaspoon salt and ¼ teaspoon pepper over medium heat for 10 minutes.
3. Add broth and peas and simmer for 10 minutes.
4. Using an immersion blender, puree the soup in the pot along with remaining 2 tablespoons Zesty Ranch. Dollop each bowl with some mayonnaise and top with asparagus tips.