For this week’s edition of Bookmarked Recipes, I’m pulling out something I made a couple of months back, when asparagus was still around, and spring peas were still plentiful. I made this dish with mostly local ingredients – peas from Wayward Seed Farms, and asparagus from Wish Well Farms, Kitchen Basics chicken broth and Snowville Creamery heavy cream. I was looking for a recipe that rivaled the Spring Pea and Asparagus Soup that Panera Bread had a couple of years back (and hasn’t had since, unfortunately). Although this soup I found over at The Gracious Bowl is nothing like Panera’s, it’s good in its own right.
Spring Pea and Asparagus Soup
recipe from The Gracious Bowl
1/4 Vidalia onion, chopped
1 clove garlic, crushed
1 lb bag of frozen spring peas (I used fresh)
1 bunch asparagus, cut into 1-inch pieces
2 c. chicken or vegetable stock
salt and pepper
1/2 c. heavy cream (optional)
nonfat plain yogurt
fresh mint (or your choice of fresh leafy herbs)
Sweat onions in a little olive oil until translucent, but don’t let the onions borwn. Add the asparagus and green peas, salt pepper and chicken or vegetable stock and bring to a boil. Turn down the heat and let simmer for about 15-20 minutes.
Puree in blender until smooth and pass half of the soup through a strainer. I like my soup with a little texture but its totally up to you if you strain it all or not.
Add the heavy cream and reheat just to the simmering point. Ladle into bowls and finish with a dollop of plain yogurt and fresh mint (or whatever leafy fresh herbs you prefer).