Friday, August 29, 2014

Asparagus & Pea Soup

Canned soups, although convenient, are loaded with sodium and MSG. And making soup at home is much healthier and easier than buying it from the store because you know exactly what's going into it. The classic combination of asparagus and peas take center stage in this vibrant and fresh soup. If you're not a fan of asparagus or peas you can put spinach, broccoli, or any other green vegetable into this soup. Make this wonderful soup at home for dinner tonight and you'll never give canned soup another look again.

1 onion, chopped
2 garlic cloves, chopped
1 brunch of asparagus, chopped
large handful of frozen peas, thawed
3 cups chicken or vegetable stock
1 cup milk
3 sprigs of thyme
1 lemon, zested
1 tbsp. olive oil
salt and pepper

Heat the oil in a large saucepan

Add the chopped onion and sauté for 3 minutes then add the chopped garlic and thyme and let it continue to cook for 1 minute

Pour the stock and chopped asparagus into the saucepan and let it simmer for 10 minutes

Add the peas, lemon zest, milk, salt and pepper to the pan and continue to simmer for 5 more minutes

Using an immersion hand blender, blend the soup to your preferred thickness (if you like it chunkier don't blend it as much, if you like it creamier blend it until the soup is smooth)

Serve the soup in bowls, drizzle each bowl of soup with a little extra virgin olive oil, and serve with grilled crostini

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