Spring Pea and Asparagus Soup with Mint
This spring-y soup heralds all the best flavors of the season - green peas, asparagus, fresh mint, and bright lemon.
Ingredients
- 3 tablespoons (45g) unsalted butter
- 2 shallots, diced
- 1 clove garlic, minced
- ½ pound (115g) asparagus, woody ends removed, roughly chopped
- Kosher salt
- 2 cups (475 mL) chicken or vegetable stock
- 1 pound fresh peas, or frozen peas rinsed with warm water in a sieve
- Leaves from 1 bunch fresh mint
- Juice from 1 large or 2 small lemons
- Optional: Crème fraîche and minced chives, for garnish
Step by Step Instructions
Step 1
- In a heavy, deep skillet, melt the butter over medium heat. Add the shallots and garlic, sautéeing gently until softened. Add the asparagus, season with kosher salt, and continue to cook for 2-3 minutes. Add half the stock and simmer for 5 minutes, or until the asparagus begins to soften.
Step 2
- Remove from heat and allow to cool for 10 minutes.
Step 3
- To a high-powered blender, such as a Vitamix, add the contents of the skillet and the stock, peas, mint leaves, and lemon juice. If you do not plan to eat the soup right away, hold off on adding the mint until closer to serving time.
Step 4
- Taste the soup and correct the seasoning, adding additional salt or lemon juice as desired. Transfer the soup to the refrigerator and allow it to cool completely before serving.
Step 5
- If desired, garnish with crème fraîche and/or minced chives just prior to serving. You can use a toothpick to create attractive designs with the crème fraîche, swirling it into patterns, if you wish.
