Asparagus Sweet Pea Soup Recipes

ASPARAGUS SOUP

Steps:

• Preheat the oven to 425 degrees F.
• For the soup: In a large soup pot or Dutch oven, bring the oil to medium heat. Add the shallot and salt and pepper to taste. Sweat until translucent, about 1 minute, being careful not to brown. Add the asparagus to the pot and sweat until beginning to soften, about 3 minutes. Add the peas and sweat another minute. Pour in the white wine and deglaze the pot. Add 5 cups water and continue simmering until crisp-tender, another 10 minutes. Remove from the heat and set aside.
• Working in batches (and carefully as the liquid will be hot), puree the soup until smooth in a blender. In the last batch, add the baby spinach and puree; this will give the soup a vibrant green color. Strain back into the pot through a fine mesh sieve. Return to a simmer until slightly thickened, 4 to 6 minutes. Season with salt and pepper. Remove from the heat.
• For the Parmesan breadcrumbs: While the soup simmers, pulse the bread in a food processor until you have very coarse crumbs. Once processed, transfer the breadcrumbs to a medium mixing bowl. Drizzle with a generous amount of olive oil. Toss with the thyme. Season mixture with salt and pepper. Transfer to a parchment-lined sheet tray. Using a grater, finely grate a few tablespoons of Parmesan over the breadcrumbs. Place into the oven and bake until golden and crispy, 7 to 10 minutes. Remove from the oven and cool.
• To serve: Ladle the soup into shallow serving bowls. Sprinkle evenly with a few teaspoons of Parmesan breadcrumbs and top with a dollop of creme fraiche. Garnish with chopped chives, cilantro leaves, a squeeze of a lime wedge and a splash of extra-virgin olive oil. Serve immediately.

CREAMY ASPARAGUS AND CAULIFLOWER SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes.
• Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes.
• Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.

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.

ASPARAGUS AND ENGLISH PEA CASSEROLE

Steps:

• In a greased casserole dish, layer half of the peas, asparagus cuts, mushrooms, soup, cracker crumbs, and cheddar cheese.
• Repeat layers.
• Bake at 350 degrees for 30 minutes.

ASPARAGUS PEA MEDLEY

Steps:

• Cook asparagus according to package directions, omitting the salt. Drain, reserving 3/4 cup cooking liquid. Place asparagus in a greased 11x7-in. baking dish. Top with peas, mushrooms and pimientos; set aside., In a small saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese spread, salt and pepper; stir until blended. Pour over vegetables. Melt remaining butter; toss with bread crumbs. Sprinkle over cheese sauce., Cover and refrigerate for 8 hours or overnight. Or bake, uncovered, at 350° for 35-40 minutes or until bubbly. If refrigerated before baking, remove from the refrigerator 30 minutes beforehand.

CREAMY ASPARAGUS PEA SOUP

Steps:

• Trim off 1 in (2.5 cm) asparagus tips from stalks, reserving a couple of whole asparagus spears for garnish. In large pot of boiling water, blanch tips for 30 seconds and plunge into bowl of ice water to stop the cooking. Carefully drain and set aside.
• Coarsely chop asparagus stalks and blanch in boiling water until bright green and tender, about 2 minutes. Drain and plunge into ice water to stop the cooking. Drain and set aside.
• Trim root ends from green onions. Chop half the green onions. Reserve remaining trimmed onions.
• In 8 cup (2 L) saucepan, heat 1 Tbsp (15 mL) oil. Add chopped green onions and garlic and sauteu0301 until soft. Do not brown. If using fresh peas, add and stir together until peas are softened and bright green. Add a splash more olive oil if needed. If using thawed frozen peas, sauteu0301ing is not necessary. Transfer mixture, along with fresh sauteu0301ed peas or thawed frozen peas, to a high-speed blender. Add cooked asparagus tips, stalks, and stock. Whirl at high speed until smooth. Whirl in yogurt until creamy.
• Once smooth, return creamy mixture to clean saucepan. Gently heat, stirring until hot but not boiling. Cover and set aside.
• In frying pan, heat lemon-infused olive oil. Add remaining green onions and season with salt. Stir-fry until soft and lightly golden in places. Shave 2 remaining whole asparagus spears lengthwise and add, stirring gently just until bright green.
• To serve, ladle soup into warmed bowls. Top each with a couple sauteu0301ed green onions and strips of sauteu0301ed asparagus. Sprinkle with some chopped fresh mint and cilantro and freshly ground black pepper. Drizzle with a splash of extra lemon-infused olive oil if you wish.

ASPARAGUS PEA CASSEROLE

Steps:

• 1. Place vegetables in buttered dish.
• 2. Add soup.
• 3. Sprinkle the buttered cracker crumbs on top.
• 4. Sprinkle grated cheese on top.
• 5. Bake in a 350 degree oven for 30 minutes.

SAUTEED ASPARAGUS AND SNAP PEAS

Steps:

• Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
• Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.

ASPARAGUS SWEET PEA SOUP

Steps:

• Heat the oil over low heat in a large, nonreactive soup pot. Add the onions and garlic, cover and sweat until the onions are tender and translucent, about 5 minutes. Meanwhiletrim the tough bottoms from asparagus spears and discard. Trim tips and reserve for garnish. Cut spears into thin slices. Add asparagus, peas, tarragon and nutmeg and saute over med. heat for 1 min. Add stock, bring to boil. Add salt and spinach, and boil for 1 min. Strain veggies and puree in blender w/1 cup of cooking liquid. Pour puree into bowl and stir in remain. liquid. Nestle bowl in larger bowl filled w/icewater to cool down soup. Briefly boil and then shock the asparagus tips in ice water. Garnish soup with lobster meat and asparagus tips. Serves 4-6