This pea and asparagus soup makes it easy to get your fill of veggies for the day. It is full of healthy and nutritious ingredients, but more importantly, it tastes great.
This soup begins like many of our pureed soup recipes with butter, leeks, and fresh thyme, some of our favourite ingredients. By making a soup cream-free it does good things for you, like keeping it low calorie and allowing for the vegetables to stay centre stage. In this case, both the peas and asparagus keep their flavour, and aren’t masked by heavy creams, which is exactly what we want.
The recipe we share below states to garnish with fresh cracked pepper and parmesan, but another way we like to finish this soup is with a poached egg and freshly ground pepper. Give it a try if you’re looking for a little extra protein as it gives it an excellent finish!
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- ½ cup butter
- 1 bunch of leeks (typically 2 large or 3 medium sized leeks)
- 5 springs of fresh thyme
- 6 cups chicken (or veggie) stock
- 1 bunch of asparagus
- 2½ cups frozen (or fresh shelled) peas
- 1 tbs garlic powder
- Wash leeks and chop only white part of leeks, discard the rest.
- Melt the butter on med/high heat
- Add chopped leeks and thyme springs to melted butter. Sautee on medium heat stirring frequently for 15-20 min
- Add in stock and bring to a boil.
- As the soup is brought to a boil wash the asparagus and break off ends of asparagus. Then chop into thirds.
- Add asparagus and peas and simmer on medium heat until asparagus is tender and soft about 15 min.
- Remove and discard the thyme springs.
- Puree with a hand blender in batches or in the pot if it's deep enough not to splash.
- Season with salt and pepper and simmer another 5 minutes on medium heat.
- Serve with fresh cracker pepper and fresh parmesan.