Creamy Asparagus and Sweet Pea Soup

Yield: Six servings

Ingredients

1 tablespoon unsalted butter

1 tablespoon olive oil

1 pound of asparagus trimmed and chopped 

2 cups frozen peas

2 leeks, white part only, trimmed, washed and chopped

2 large Yukon Gold potatoes, peeled and diced

(After you dice them put them in cold water, until your ready to use them- this will help from them turning brownish)

3 cups chicken stock

1 tablespoon of lemon juice

2 teaspoons of fresh thyme (or dried, if you don't have fresh)

3/4 cup half-an-half (or light heavy cream)

Kosher salt and fresh black pepper -taste

Garnish: Serve some of the tips of the asparagus for garnish.  Crumbled bacon bits (optional)

Also you can use a small dollop of sour cream

Method:

-In a Dutch oven or heavy stock pot, heat the oil and butter over low heat. Add the leeks, asparagus and potatoes and the peas  and cook stirring often, until the leeks are translucent.

-Pour the chicken stock. Raise the heat to high, and bring to a boil. then reduce the heat to low, add the thyme , and cover pot, and let simmer until the potatoes are tender.

-Remove the pot from the stove and puree the soup with an immersion blender ( or, let the soup cool a bit and blend in batches in stand blender or food processor)

-Return the pot to the stove, whisk in the  lemon juice, and the cream or the half-and-half; let the soup simmer for about 5 minutes. Season to taste the kosher salt and fresh black pepper.

This soup can be served Cold or Hot