Spring Pea and Asparagus Soup
1/4 Vidalia onion, chopped
1 clove garlic, crushed
1 pound bag of frozen spring peas (I used fresh)
1 bunch asparagus, cut into 1-inch pieces
2 cups chicken or vegetable stock
salt and pepper
1/2 cup heavy cream (optional)
Nonfat plain yogurt
Fresh mint (or your choice of fresh leafy herbs)
Sweat onions in a little olive oil until translucent, but donít let the onions brown.
Add the asparagus and green peas, salt pepper and chicken or vegetable stock and bring to a boil.
Turn down the heat and let simmer for about 15-20 minutes.
Puree in blender until smooth and pass half of the soup through a strainer.
I like my soup with a little texture but its totally up to you if you strain it all or not.
Add the heavy cream and reheat just to the simmering point.
Ladle into bowls and finish with a dollop of plain yogurt and fresh mint (or whatever leafy fresh herbs you prefer).
Recipe from The Gracious Bowl
Recipe posted by LuAnn
I would ADD 1 medium Russet potato, peeled, which I would pureed with the rest of the cooked vegetables. This a secret to creating soups with a "rich" velvety texture without the use of roux!