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Here is one you could try. If allergic to peas, you could substitute them with soy beans.
Creamy Asparagus Soup
2 pounds asparagus (Peel the spears if they are thicker than 1/2 inch), stem ends trimmed
3 tablespoons unsalted butter
2 small leeks, white and light green parts only, halved lengthwise and sliced thin
3 1/2 cups low-sodium chicken broth
1/2 cup frozen peas
2 tablespoons grated Parmesan cheese
1/4 cup heavy cream
1/2 teaspoon lemon juice
Salt and pepper
1. Cut tips off asparagus spears and chop stalks into 1/2-inch pieces. Melt 1 1/2 tablespoons butter in Dutch oven over medium-high heat. Add asparagus tips and cook, stirring occasionally, until just tender, about 2 minutes. Set aside.
2. Add remaining butter and asparagus, leeks, 1/2 tablespoon salt, and 1/8 teaspoon pepper to empty pot and cook over medium-low heat, stirring occasionally, until vegetables are softened, about 10 minutes.
3. Add broth to pot and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until vegetables are tender, about 5 minutes. Stir in peas and Parmesan. Puree soup in blender in 2 batches and return to pot. Stir in cream, lemon juice, and asparagus tips, and cook until heated through, about 2 minutes. Season with salt and pepper. Serve. (Soup can be refrigerated in airtight container for 2 days.) Serves 6.