During the colder winter months, who doesn't love soup to warm your soul? This tasty asparagus soup recipe can be made with or without the cream added. To turn this recipe into a "clean eating" recipe, just don't add the cream, and substitute the butter for olive oil. It's still just as tasty, and much healthier for you. But if you are not worried about the butter and cream, then go for it!
Cut the woody stem ends from each spear, then cut the remaining tender stalks into 1/2-inch pieces. Set aside.
In a medium stockpot, melt the butter over medium-high heat. Add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat. (If not serving right away, you can let the soup cool before pureeing)
With a food processor or blender, puree the soup in batches until smooth. Add the lemon juice, and adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream (optional). Cook, stirring, until the soup is warmed through, about 3 minutes.
Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream (optional), and warm the soup gently over medium heat, stirring occasionally.