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
- 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.
- 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.
- Add broth and peas and simmer for 10 minutes.
- 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.