Spring Asparagus and English Pea Soup
Brighten Your Table with Spring Asparagus and English Pea Soup
As the weather warms and fresh produce starts appearing, there’s nothing quite like a vibrant, flavorful soup to celebrate the season. Our Spring Asparagus and English Pea Soup is a celebration of spring’s bounty – a creamy, comforting, and surprisingly easy-to-make dish that’s perfect for a light dinner, a sophisticated starter, or a cozy lunch.
This French-inspired soup is packed with the delicate sweetness of English peas and the subtle, grassy notes of asparagus. It’s a beautiful bright green color that will instantly brighten your table and your mood! We’ve kept the recipe simple, letting the quality of the ingredients shine through. The result is a velvety smooth soup that’s both elegant and approachable.
What makes this soup special?
- Fresh, Seasonal Ingredients: Using fresh asparagus and English peas is key to achieving the best flavor. Frozen peas can be substituted in a pinch, but the taste won’t be quite as vibrant.
- Simple Preparation: This soup comes together quickly, making it perfect for busy weeknights or when you want a delicious meal without a lot of fuss.
- Naturally Vegan & Gluten-Free: This recipe is naturally plant-based and gluten-free, making it a great option for those with dietary restrictions.
Tips for the Perfect Soup:
- Don’t Overcook the Vegetables: You want the asparagus and peas to retain some of their bright green color and slightly crisp texture. Overcooking will result in a dull-colored, mushy soup.
- Use Good Quality Vegetable Stock: The flavor of the stock will significantly impact the overall taste of the soup. Choose a low-sodium stock to control the saltiness.
- Blend Until Smooth: For a truly velvety texture, blend the soup until completely smooth. An immersion blender is particularly convenient for this.
- Garnish Generously: A sprinkle of fresh chives adds a pop of color and a subtle oniony flavor.
Serving Suggestions:
Serve this soup hot as a starter or a light meal. It pairs well with crusty bread for dipping, a simple salad, or a grilled cheese sandwich. For a more substantial meal, add a dollop of crème fraîche or a swirl of pesto.
Frequently Asked Questions:
Q: Can I use frozen peas instead of fresh?
A: Yes, you can! Use about 1 cup of frozen peas and add them to the soup along with the asparagus.
Q: Can I make this soup ahead of time?
A: Yes, you can! The soup can be made up to 2 days in advance and stored in the refrigerator. Reheat gently before serving.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to an airtight container and freezing. It will keep for up to 3 months.
Q: What if I don’t have an immersion blender?
A: A traditional blender will work just fine! Just be careful when blending hot liquids and work in batches if necessary.
Q: Can I add other vegetables to this soup?
A: Absolutely! Leeks, potatoes, or spinach would all be delicious additions.
Spring Asparagus and English Pea Soup
Ingredients
- 3 to 4 shallots finely diced
- 1.5 pounds asparagus stalks thinly sliced
- 1.5 pounds shelled English peas
- coarse sea salt
- black pepper
- 5 cups vegetable stock
- 1 tablespoon chives
- olive oil
Instructions
- Pour a little olive oil into a large saucepan over medium-high heat. Cook the shallots, stirring frequently until lightly golden and fragrant, about 3 to 4 minutes.
- Add the asparagus and cook for 2 minutes.
- Stir in the peas, a good pinch of sea salt, 6 to 7 grinds black pepper, and cook for 1 to 2 minutes.
- Add the vegetable stock and cook for 5 to 6 minutes over medium-high heat.
- Using a traditional or immersion blender, purée the soup until completely smooth.
- Serve hot, topped with chives.
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