Fresh Asparagus and Pea Soup

When it’s Asparagus season and you have access to a lot of fresh, tender, local asparagus, try this recipe for a bright, creamy soup that is sure to make you happy that it’s spring. If you are lucky enough to also get fresh peas, use them too. Garnished with a couple of slices of asparagus, this bright, green soup is a show stopper and suitable to serve to any guest or loved one.

Slice your asparagus into one inch pieces so that it’s quicker and easier to cook to tender. Any type of pea will be fine; fresh, frozen or canned.

Cook this soup in your favour Dutch oven or pot. All you do is sautรฉ your chopped onions and garlic, add your broth, peas and asparagus and cook until tender. Once your asparagus is fork tender, allow to cool.

Blend until smooth with your emersion blender then just add your finishing ingredients; tofu and lemon juice. Don’t worry if you are serving this to someone who isn’t a big fan of tofu, they will never know it’s there. My husband was very pleasantly surprised when I told him and it’s much healthier than the alternative of cream.

Serve, topped with a couple of pieces of the asparagus and some grated parmesan cheese. This is a lovely light dinner or lunch, served with a fresh green salad and with a skewer of grilled salmon or shrimp on top and a baguette on the side.

Fresh Asparagus and Pea Soup

Recipe by KatherineCourse: Main, LunchCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

Ingredients

  • 1 tablespoon olive oil

  • 1/2 onion, finely chopped

  • 1 clove garlic, minced

  • 1 large bunch fresh asparagus, hard stems removed and cut into 1 inch pieces, reserve a few tops for garnish

  • 1/2 cup peas, fresh or frozen

  • 2 cups vegetable or chicken stock

  • 1tsp salt

  • 1 pinch ground black pepper

  • 1/2 package (150 g) soft tofu

  • 1 tsp lemon juice

  • 2 tablespoons plain yogurt or sour cream

  • 2 tablespoons grated Parmesan cheese

Directions

  • Heat oil to medium in a large pot. Add onion and garlic. Cook, stirring occasionally until softened, 8 to 10 minutes. Pour in broth. Bring to a simmer. Add asparagus. Gently boil until asparagus is tender, about 15 minutes.
  • Allow soup to cool. Puree until smooth with your emersion blender. Add tofu and lemon juice. Blend until very smooth. Just before serving, reheat in a pot until warm and season with salt to your liking.
  • Serve, garnished with a couple of pieces of asparagus tops, some freshly ground pepper and the parmesan cheese.

 

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