Creamy Asparagus & Wild Rice Soup

3 small leeks (white and pale green parts only), sliced
2 tbsp butter
3 cups Swanson® Vegetable Broth
1 tbsp lemon zest
1 1/2 tbsp fresh lemon juice
1/4 cup minced fresh flat leaf parsley, divided
1/4 tsp salt, or to taste
1/4 tsp pepper, or to taste
1 pkg (9 oz) Green Giant® Frozen Asparagus Cuts, thawed; tips and stems separated
3 cups cooked wild rice
1 cup cream or half and half
freshly grated parmesan cheese for garnish

In large suacepan, saute leeks in butter. Stir in broth, lemon zest, lemon juice, 1 tbsp parsley, salt and pepper; bring to boil. Reduce heat, cover; simmer 20 minutes. Add asparagus stems; cook 5 minutes. Remove from heat; puree. Return to heat. Add wild rice, cream, asparagus tips and remaining parlsey. Gently reheat; adjust seasonings. Garnish with parmesan cheese.

Recipe compliments of the Minnesota Cultivated Wild Rice Council