Spring Asparagus and Pea soup
What tastes more like spring than asparagus and peas? This soup is fresh on the palate and light on the tummy. The fresh basil MAKES this soup! Top it with a dash of salt and pepper and parmesan shavings. The parmesan and basil just sing! Serve for lunch beside a crispy hot sandwich or serve it with a candle light dinner. This soup will make you feel fancy. Think Jane Austin….first course…pinkie up.
#vegitarian #healthydinners
Spring Asparagus and Pea Soup
Ingredients
- 2-3 TBL salted butter
- 1 yellow onion, chopped
- 6 cloves of garlic, whole
- 1 bunch of Asparagus
- half bag frozen peas, thawed or fresh
- 1 quart of chicken stock or vegetable stock
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 bunch FRESH basil, chopped. You can do as much as you want. More is better!
- Parmesan for garnish
Directions
- Melt the butter in soup pot on medium heat.
- Add the chopped onion and sauté for 5 to 7 mins, or until translucent. But keep from burning.
- Add garlic cloves to onion and cook another minute or two.
- Add the chopped asparagus and peas. Pour in stock. Bring soup to a boil, turn down to a simmer and cook for 10 to 15 mins. You want to keep the vibrant green color, so don’t over cook.
- Add the chopped basil. Puree the soup. I used my blender because the peas shell really needed a high speed to make a creamy soup.
- This soup can be served hot or cold. We loved it with Parmesan on top. Even my husband loved this and he’s not a green soup guy.
