Asparagus And Pea Soup With A Kick Recipes

30-MINUTE PEA AND ASPARAGUS SOUP

Steps:

• Pour the stock into a 2 qt/2 L pot and set on the stove over high heat. (If you work quickly, cover the pot to boil even quicker.) Rinse the green onions, trim and chop them roughly, add them to the stock with the frozen peas, and bring to a boil.
• Rinse the asparagus spears, remove the tips and set aside. Roughly chop the stems (you can use the whole stem as it's all going to be pureed) and add them to the saucepan with a pinch of salt. Reduce the heat, cover, and simmer 10-15 minutes, or until asparagus is tender.
• Meanwhile, snip the bacon slices directly into a hot frying pan and fry until crisp and golden. Transfer these to a plate and set aside for garnish.
• If there is not enough bacon fat left in the pan for frying, add 1-2 tablespoons of oil and heat. Cut the bread into small dice and fry for 2-3 minutes over high heat, turning frequently, until golden, then set aside to drain on kitchen paper (paper towel) for garnish.
• When the peas and asparagus are done, blend or process the soup to a puree. You can use a hand blender to blend the soup right in the pot. Just be sure to keep it pointing down and keep the entire head of the blender under the surface of the soup (to avoid spraying yourself with hot green liquid!).
• Add the reserved asparagus tips to the pea soup and simmer for 5 minutes, or until tender.
• Pour the soup into warmed serving bowls. Swirl a little whipped cream into each (we set a round of goat cheese on the surface of the soup, so it melted in a bit) and sprinkle with the crispy bacon pieces, croutons, and some freshly ground black pepper to serve.

CREAMY ASPARAGUS AND PEA SOUP

Steps:

• Preheat oven to 400 degrees F (204 C) and spread asparagus on a bare baking sheet. Drizzle with oil of choice and season lightly with salt and pepper. Toss to coat.
• Roast for 15 minutes, then set aside. If making croutons, reduce heat to 325 degrees F at this time.
• Heat a large saucepan or pot medium heat. Once hot, add 2 Tbsp oil (amount as original recipe is written // adjust if altering batch size) and shallot and garlic. Season lightly with salt and pepper and stir to coat. Cook for 2-3 minutes or until fragrant and translucent. Reduce heat if garlic begins browning.
• Add peas, vegetable broth and almond milk and season with salt and pepper once more.
• Transfer soup to blender (that is safe for blending hot liquids - it should have a lid that allows steam to escape) along with asparagus (reserve some for garnish if desired). Blend soup until creamy and smooth. Transfer back to pot and bring to medium heat and simmer.
• Add nutritional yeast and whisk. Continue cooking until warmed through and simmering, then reduce heat to low.
• Taste and adjust seasonings as needed, adding more salt and pepper if desired. Remove from heat and add lemon juice.
• If serving with croutons, prep while soup is simmering by lowering oven heat to 325 degrees F.
• Add bread crumbs to a mixing bowl. In a separate bowl, whisk together oil and seasonings and pour over bread crumbs and toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
• Spread on a clean baking sheet (or the one you used earlier) and bake or 15-20 minutes or until golden brown. Flip/stir at the 10-minute mark to ensure even baking.
• Serve soup with croutons, a touch of black pepper, and/or vegan parmesan cheese. Leftovers keep covered in the fridge for up to a few days, though best when fresh.

CREAM OF ASPARAGUS SOUP

Steps:

• Saute 1 chopped onion, 2 minced garlic cloves and 1 teaspoon fresh thyme in 2 tablespoons butter in a large pot over medium-high heat until softened, about 5 minutes. Add 2 pounds asparagus (trimmed and chopped), 1 1/2 cups each water and chicken broth and a big pinch of salt. Simmer until tender, 5 to 8 minutes. Working in batches, puree in a blender. Return to the pot, whisk in 1/2 cup crème fraiche and warm through (do not boil). Season with salt and pepper. Top with more creme fraiche and chopped chives.

ASPARAGUS, PEA AND ZUCCHINI SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
• Add the asparagus, peas and zucchini and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir in the basil and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
• Reheat the soup if necessary and adjust the consistency and seasoning with additional water, salt and pepper.
• Serve hot sprinkled with asparagus tips, peas and thyme leaves.

SPRING PEA SOUP WITH ASPARAGUS AND POTATOES

Steps:

• Heat oil in a medium pot over medium. Add leek, celery, and carrot and cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add broth, 2 cups water, and Parmesan rind. Bring to a boil, then reduce to a simmer. Cook, uncovered, until aromatic, about 10 minutes.
• Add potatoes and simmer until tender, about 8 minutes. Add shelled peas, snap peas, and asparagus tips and stalks; cook, stirring occasionally, until vegetables are bright green and just tender, about 2 minutes. Remove from heat, remove Parmesan rind, and season with salt and pepper. Serve, topped with dill.

CREAM OF ASPARAGUS SOUP WITH COCONUT MILK

Steps:

• For the soup: Place a large pot over medium heat and add the olive oil. Add the onions, cover and cook, stirring occasionally, until softened, about 6 minutes. Stir in the asparagus and cook for 1 minute.
• Pound the lemongrass with a meat mallet or rolling pin until well bruised (to release the flavor). Stir in the broth and lemongrass and simmer until the asparagus is tender, about 10 minutes. Discard the lemongrass and stir in the parsley.
• Turn off the heat and puree the soup with an immersion blender. Stir in the coconut milk and peas and cook over medium heat until warmed through, 5 minutes. Season with salt and pepper, garnish with fresh lemon zest and the Asparagus Salsa if desired just before serving.
• For the asparagus salsa: Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
• Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week. Makes 2 cups.

GREEN PEA, ASPARAGUS, AND PARSLEY SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the leeks and sauté for 4 minutes, until softened. Add the broth and bring to a simmer. Stir in the peas and asparagus and simmer, covered, for 3 minutes longer. Carefully place half of the soup in a high-powered blender and puree until smooth, then return it to the pot. Add the parsley and thyme (if using), and stir well to combine. Season with salt and pepper to taste and serve.