Name: Asparagus And Pea Soup With Lemon
Total time: 40 min
Yield: 5
Cuisine: Soups
Ingredients: 2 pounds fresh asparagus, trimmed; 2 tablespoons unsalted butter; 1 small onion, chopped; 3 cloves garlic, minced; 1 cup fresh or frozen peas; 2 cups chicken or vegetable broth; 1/2 cup heavy cream or half-and-half; 2 teaspoons grated fresh lemon zest; 2 tablespoons freshly squeezed lemon juice; Salt and pepper, to taste; Fresh chives or dill, chopped (optional)

Fresh asparagus and sweet peas come together in a vibrant, citrusy soup that’s perfect for spring. With a silky smooth texture and a burst of bright, zesty flavor from the lemon, this comforting potage is sure to become a new favorite.

Ready Time

40 mins

Yields

5 servings

Ingredients

2 pounds fresh asparagus, trimmed
2 tablespoons unsalted butter
1 small onion, chopped
3 cloves garlic, minced
1 cup fresh or frozen peas
2 cups chicken or vegetable broth
1/2 cup heavy cream or half-and-half
2 teaspoons grated fresh lemon zest
2 tablespoons freshly squeezed lemon juice
Salt and pepper, to taste
Fresh chives or dill, chopped (optional)

Instructions

Melt the butter in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

Add the minced garlic and cook for another minute, until fragrant.

Add the trimmed asparagus to the pot, stirring to combine with the onion and garlic mixture. Cook for 5 minutes, until the asparagus starts to soften.

Pour in the chicken or vegetable broth and bring the mixture to a boil.

Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the asparagus is tender. Use an immersion blender to puree the soup until smooth.

Alternatively, transfer the soup to a blender and blend until smooth, then return it to the pot.

Stir in the frozen peas, heavy cream or half-and-half, grated lemon zest, and freshly squeezed lemon juice. Season the soup with salt and pepper to taste.

Simmer the soup for an additional 2-3 minutes, or until the peas are tender.

Taste and adjust the seasoning as needed. Serve the soup hot, garnished with chopped fresh chives or dill if desired.

Notes

Use fresh asparagus for the best flavor and texture, but you can also use frozen if it’s not in season. For a lighter soup, use vegetable broth instead of chicken broth.

If you prefer a stronger lemon flavor, add more lemon zest or juice to taste.

You can also make this soup ahead, refrigerate or freeze it, and reheat when ready to serve. Be gentle when stirring in the heavy cream or half-and-half to avoid curdling.

For a thicker soup, add more heavy cream or half-and-half, or simmer for a few more minutes.

You can also substitute half-and-half with whole milk or a non-dairy milk alternative.