Pea-and-asparagus soup
3
- Prep Time10 min
- Total Time10 min
- Makes6 cups (1.5 L), for 4 servings
Ingredients
2 284-mL cans undiluted chicken broth
2 3/4 cups water
2 tsp Dijon mustard
3 medium potatoes
1 bunch asparagus, about 2 dozen stalks
2 cups fresh or frozen peas
1/4 tsp dried tarragon leaves
1/4 tsp white pepper
1 tbsp lemon juice
Instructions
Bring undiluted broth, water and Dijon to a boil in a large saucepan set over high heat. Meanwhile, peel potatoes and cut into 1.5-inch (3.5-cm) pieces. Add to broth as soon as they are cut. Cover and bring liquid to a boil. Once boiling, reduce heat to medium and simmer, covered, until potatoes are almost tender, about 10 minutes.
Meanwhile, trim tough ends from asparagus and discard. Slice off and save tips in a plastic bag to use as a garnish. Cut asparagus in half. Add asparagus, peas, tarragon and pepper to potatoes and cook, covered, until asparagus and potatoes are very tender, about 10 more minutes. Add lemon juice.
Turn mixture into a food processor and whirl until smooth, scraping down sides as necessary. This may have to be done in 2 or 3 batches. For a completely smooth texture, strain soup. (You will lose some soup volume by doing so.) Return to saucepan. Gently heat. Then ladle soup into bowls and serve with a swirl of sour cream, shredded fresh mint and a couple of blanched asparagus tips (see tip, below).
Nutrition (per serving)
Calories 205, Protein 14g, Carbohydrates 34g, Fat 2.3g, Fibre 5.6g, Sodium 1054mg.
Light and elegant asparagus immediately comes to mind when planning my spring menus. I love it combined with fresh green peas for a modern twist on pea soup.
Tip
To blanch reserved asparagus tips and make them an attractive bright green colour, bring a pot of salted water to a boil. Add asparagus and cook for 1 minute. Immediately drain and rinse under cold running water to stop the cooking.
