Soup's On | 113112 | Soup's On
ASPARAGUS PEA SOUP
MAKES 4 SERVINGS
Light and delicate, yet surprisingly protein-packed, this creamy soup
makes a perfect springtime appetizer or entree, served alongside grilled
bread or crispy roasted salmon (pg. 46).
INGREDIENTS:
12 ounces (1 large bundle)
asparagus, bottoms
trimmed, sliced with Slicer
Blade, with 2 spears set
aside for garnish
1 shallot, sliced with Slicer Blade
4 cloves garlic, minced
2 Tbsp. olive oil
Salt and pepper, to taste
10 ounces (2 cups) fresh or
frozen peas
2 cups vegetable broth
Juice of ½ lemon
1-2 Tbsp. grated parmesan cheese
or nutritional yeast, plus more
to garnish
DIRECTIONS:
Slice shallots and garlic with the Slicer Blade into one bowl. Rinse blade
and slice asparagus with the Slicer Blade into another separate bowl.
Heat oil in a large saucepan or pot over medium-high heat. Once
hot, add shallot and garlic. Season lightly with salt and pepper and
stir to coat. Cook for 2-3 minutes, or until fragrant and translucent.
Reduce heat. Set aside 2 asparagus stalks for garnish. Add remaining
asparagus to the pan and stir to sauté until tender.
Add peas and vegetable broth to the saucepan and season with more
salt and pepper. Remove from heat and let cool to room temperature
(10 minutes in the fridge, 30 minutes on the counter).
Transfer cooled soup mixture to your optional blender attachment
or another high speed blender. Blend until creamy and smooth. Add
cheese/nutritional yeast if desired. Taste and adjust seasonings as
needed, adding more salt and pepper if desired. Remove from blender
and stir in lemon juice.
Reheat on the stove for 5-10 minutes before serving.
To serve, slice the reserved asparagus spears in the Veggie Bullet.
Pour warmed soup into serving bowls and divide the asparagus
pieces among the bowls, adding a small pile to the center of each
soup dish to garnish. Crack more black pepper over the top and
sprinkle with additional parmesan/nutritional yeast.
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