This vibrant green soup is a perfect light lunch or starter, bursting with the fresh flavors of spring. It's surprisingly easy to make and requires minimal ingredients, making it ideal for a quick weeknight meal. One of my favorite memories involves a similar recipe – my grandmother used to make a slightly different version every spring. The aroma alone was enough to transport you to a sun-drenched garden!
The beauty of this recipe lies in its simplicity. You really let the natural flavors of the asparagus and peas shine. I've found that high-quality ingredients make all the difference. So if you can get your hands on some fresh, locally sourced asparagus and peas, go for it! You’ll be amazed by the difference. My garden usually fails to produce quality veggies but somehow my herb garden is thriving... go figure!
Required Equipments
- Large pot
- Immersion blender (or regular blender)
- Cutting board
- Chef's knife
- Fine-mesh sieve (optional)
Asparagus and Pea Soup: Frequently Asked Questions
Asparagus and Pea Soup
A simple, vibrant soup showcasing the fresh flavors of spring asparagus and peas. This recipe is quick, easy, and utterly delicious!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, gather your ingredients. Wash the asparagus thoroughly and snap off the tough bottom ends. I find it's easier to do this by gently bending the asparagus until it naturally snaps at the point where it becomes woody.
- Next, finely chop the asparagus spears into 1-inch pieces. Don't be afraid to be a little uneven; rustic is always charming, right?
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped asparagus and cook for about 10-15 minutes, or until it's tender-crisp but still bright green. Stir frequently to prevent sticking or burning.
- Once the asparagus is almost cooked, add the peas (fresh or frozen) to the pot. Cook for another 2-3 minutes, until the peas are heated through and tender.
- Now comes the fun part! Carefully pour in your vegetable broth, and let the mixture simmer for a few more minutes, allowing the flavors to meld. You'll start to notice a lovely aroma filling the kitchen.
- Time for blending! If you're using an immersion blender, carefully submerge it into the pot and blend until the soup is smooth and creamy. If you are using a regular blender, let the soup cool slightly before blending in batches. Warning: hot soup explosions are not fun!
- Once the soup is blended, taste it and adjust the seasonings accordingly. Salt and pepper are your best friends here – but dont be afraid to get creative! A little nutmeg or white pepper might add an interesting twist.
- If you'd like a smoother texture, you can pass the soup through a fine-mesh sieve at this stage. This removes any lingering fibers from the asparagus and gives you an ultra-silky texture. Though, I must admit, I often skip this step—a little texture never hurt anybody.
- Serve your soup warm. A dollop of plain yogurt or a sprinkle of fresh herbs adds a beautiful garnish and extra layer of flavor. And don't forget a crusty bread for dipping! Mmm, heaven.
- Enjoy! I hope you find this recipe as delightful as I do. Let me know how your creation turns out in the comments below!
📝 Notes
- Feel free to adjust the seasoning to your liking. A little lemon juice or fresh herbs can add a nice touch!
🍎 Nutrition
Calories: 150kcal
Protein: 5g
Fat: 5g
Carbohydrates: 25g
Fiber: 5g
Calcium: 20mg
