Asparagus green peas soup

Print this

Asparagus green peas soup, have you tried this combination yet?

Asparagus is one of those vegetables that tastes delicious even in the simplest form of preparations whether it’s just sautéed with butter or in a simple creamy soup. And this verdant asparagus green peas soup is just wonderfully delicious.

I try to include asparagus a lot in my diet, well we all know the health benefits of this humble vegetables right? It is considered a medicinal vegetables because it is loaded with nutrients like folic acid, fibres, Vitamin B6 A,C, potassium and it is rich in anti inflammatory and anti oxidants properties. If you want to learn more about this wonderful vegetable do check these websites out.

https://draxe.com/asparagus-nutrition/

http://www.eatingwell.com/article/17129/5-powerful-health-benefits-of-asparagus-you-probably-didnt-know/

This creamy, delicate and delicious soup is a wonderful combination of asparagus and green peas, it has the most creamy texture, it’s luxurious and eats so well with a piece of pan seared fish or just a grilled chicken.

To make it more rich and to give that elegant touch to it I added a little bit of Pernod to the recipe. Should you feel uncertain about the taste, perhaps you can leave that out but nevertheless do give this recipe a try!

Ingredients:

30g unsalted butter
1 tsp butter
300g green asparagus woody ends peeled and about 12 tips reserved
300g frozen thawed green peas
4 shallots finely diced
3 cloves of garlic finely chopped
1ltr vegetable stock
200ml heavy cream or milk
Salt to taste
Black pepper to taste
1 tbsp Pernod
Red Chilli Flakes for garnishing
Pea shoots for garnishing (optional)

Instructions:

Reserve 1 tsp butter for asparagus garnishes.

In a big saucepan heat rest of the butter and oil, add shallots and sauté till translucent, add in the garlic. Sauté for 5 minutes, add in the asparagus and continue to sauté for 5-8 minutes.

Add in the vegetable stock, salt, black pepper and boil for 5 minutes. Add in the green peas and continue to boil for another 5 minutes.

In the meantime sauté the asparagus tips in the reserved butter with some salt and pepper.

Add the half of the heavy cream and boil for 2-3 minutes. Make a fine puree in a blender, put it back in the saucepan and continue to boil till you get the desired consistency. Add in the Pernod and serve it with sautéed asparagus.

Garnish it with some heavy cream and red chilli flakes, serve hot.

Gayatri Singh