Description

This Creamy Asparagus and Pea Spring Soup is a vibrant, veggie-packed delight that celebrates the flavors of the season. Silky smooth with a rich, velvety texture, it’s the perfect way to enjoy fresh spring produce.

Ingredients

– 1 pound fresh asparagus, trimmed and chopped

– 2 cups fresh or frozen green peas

– 4 cups vegetable broth

– 1 cup heavy cream

– 2 cloves garlic, minced

– 1 shallot, diced

– 2 tablespoons olive oil

– 1 teaspoon salt

– 1/2 teaspoon black pepper

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Instructions

1. In a large saucepan, heat the olive oil over medium heat. Add the shallot and garlic and sauté for 2-3 minutes until fragrant.

2. Add the chopped asparagus and peas to the pan. Pour in the vegetable broth and bring to a simmer. Cook for 8-10 minutes, until the vegetables are tender.

3. Carefully transfer the soup to a blender and blend until smooth and creamy. Return the blended soup to the pan.

4. Stir in the heavy cream and season with salt and pepper to taste.

5. Serve the Creamy Asparagus and Pea Spring Soup hot, garnished with additional asparagus spears, pea pods, or a drizzle of cream if desired.

Notes

For a thinner consistency, add more vegetable broth. For a richer flavor, use half-and-half or milk instead of heavy cream. This soup also freezes well for up to 3 months.

Prep Time: 15
Cook Time: 20
Category: Appetizers
Method: Stovetop
Cuisine: American