Asparagus and Pea Soup is a delicious and healthy starter or snack that combines the sweetness of peas with the earthy flavor of asparagus, all in a convenient and easy-to-make package. This soup is perfect for spring and summer, when fresh asparagus and peas are in season. With its light and refreshing flavor, it is an excellent choice for a starter or appetizer at any meal, and can be served hot or cold, making it a versatile option for any occasion.
Ingredients
- 1 pound fresh asparagus, trimmed
- 1 cup fresh or frozen peas
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream or half-and-half
Preparation
- Step 1: Rinse the asparagus and cut off the tough ends, then chop it into 1-inch pieces
- Step 2: In a large pot, melt the butter over medium heat, then add the chopped onion and cook until softened, about 5 minutes
- Step 3: Add the minced garlic and cook for another minute, until fragrant
- Step 4: Add the chopped asparagus, peas, thyme, salt, and pepper, and cook for 5 minutes, stirring occasionally
- Step 5: Pour in the broth and bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the asparagus is tender
- Step 6: Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender
- Step 7: Stir in the heavy cream or half-and-half and adjust the seasoning as needed
- Step 8: Serve the soup hot, garnished with chopped fresh herbs or a sprinkle of paprika, or chill it in the refrigerator and serve cold
Chef’s Tip: To make this soup ahead of time, prepare it through step 6, then chill or freeze it until ready to serve, and reheat it gently over low heat, whisking in the cream or half-and-half just before serving
Prep: | Cook: | Servings: 2
