Begin by washing and trimming your fresh asparagus, cutting it into bite-sized pieces. Next, clean the leeks thoroughly to remove any grit and chop them finely.

In a large pot, melt a tablespoon of butter over medium heat. Add the chopped leeks and sauté for about 3–5 minutes, stirring frequently until they become soft and translucent.

Once the leeks are soft, add the cut asparagus pieces and tender green peas to the pot. Continue cooking for an additional 4–6 minutes, stirring occasionally.

Pour in approximately 4 cups of vegetable broth and bring the mixture to a gentle simmer for about 15–20 minutes.

Using an immersion blender, carefully blend the soup in the pot until it reaches a smooth consistency.

Return the blended soup to the pot over low heat and stir in about a cup of heavy cream. Let it heat gently for 3–5 minutes.

To finish, add a couple of handfuls of washed baby spinach leaves and chopped fresh parsley to the pot. Stir until the spinach wilts.

Lastly, taste your soup and season with salt and pepper to your liking before serving.