Asparagus Pea Soup
Prep
30m
Cook
29m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Asparagus Pea Soup
| 4 Tbs canola oil |
| 1 cup onion, medium diced |
| 1/2 cup celery, diced |
| 2 bunches asparagus, cooked, chopped into 1 |
| 1 cup petite pease, frozen |
| 1 clove garlic, minced |
| 6 cups vegetable stock |
| 1 cup heavy cream |
| 1 Tbs fresh chives, finely chopped |
| 1 Tbs Parmigiano-Reggiano cheese |
| 1 Tbs fresh lemon juice |
| 1/8 tsp salt (adjust as needed) |
| 1/8 tsp black pepper, freshly ground |
Asparagus Pea Soup Directions
- In a Dutch oven, heat the oil over medium heat.
- Saute onions, and celery until the begin to soften, 5 to 7 minutes.
- Add chopped asparagus (reserving the tops), peas and garlic, cooking for 1 minute longer.
- Add the vegetable stock and bring the soup to a boil
- Partially cover the pot and reduce the heat to medium-low and simmer until the vegetables are just tender. (10 minutes)
- Remove he soup from the heat,
- Using an immersion blender, puree the sout to meet your preference in consitency.
- Return the soup to a low heat and add the heavy cream, ahives, Parmigiano-Reggiano, fresh lemon juice, salt and pepper.
- Let the soup simmer for 5 minutes before serving with the reserve asparagus tops.
Notes
If you don't have an immersion lender, you can puree the vegetables in your blender. Please keep in mind that the soup shoul be a little chunky, but not a too much.
Nutrition facts
Per Serving
| Kcal: | 308 kcal |
| Fibers (g): | 4.7g |
| Sodium (mg): | 1187mg |
| Carbs: | 15.5g |
| Sugar (g): | 8g |
| Fat: | 28.7g |
| Saturated fat (g): | 11.3g |
| Cholesterol: | 42mg |
| Proteins: | 5.8g |
