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Creamy Asparagus and Pea Soup

A creamy, filly soup with NO CREAM. Make with veggie stock to make a vegan soup.

Serves 4.

1/2 bunch of asperagus
1 pint shelled green peas (fresh or frozen)
1 minced shallot
2 cloves minced garlic
1 russet potato, peeled and roughly diced
2 springs of thyme, chopped
5 basil leaves, chopped
1 1/2 qt chicken or veggie stock
1/2 c extra virgin olive oil (try arbequina)
1 T champagne vinegar
Salt and pepper to taste
Creme fraiche or sour cream (optional)

  1. In sauce pan, melt butter until almost browned, then add minced shallots and garlic. Sweat for 2 minutes.
  2. Add stock and potatoes and bring to a boil.
  3. In a separate pot of boiling water, blanche asperagas and peas for 30 seconds, then shock in ice water bath.
  4. Once potatoes are cooked, fill blender 1/2 way with potatoes, broth, and veggies in the blender.
  5. Blend to puree, drizzling the olive oil in a thin stream.
  6. Season with sale, pepper, champagne vinegar.
  7. Optional: strain through a seive.
  8. Serve with a dollop of creme fraichce.
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