Asparagus & Pea Soup

Asparagus & Pea Soup

Spring is here and asparagus is bountiful. This soup is so delicious that you’ll want to make it all year round. 

INGREDIENTS

2 Large Trimmed Leeks (White Parts Only)

2 Bunches Trimmed Asparagus

4 Tablespoons Unsalted Butter

1 Cup Diced Onions

2 Tablespoons Unbleached Flour

8 Cups Chicken or Vegetable Stock

2 Cups Fresh or Frozen Peas

2 Teaspoons Kosher Salt

1 Teaspoon Chopped Fresh Thyme

1/2 Teaspoon Freshly Ground Pepper

Split leeks in half lengthwise and rinse under cold running water to remove any grit. Cut leeks into 1/2 inch thick slices. Remove tips of asparagus and set aside. Dice asparagus stems into very small pieces. In a small-size pot blanch asparagus tips in salted water over a medium heat for 3 minutes. Drain and transfer tips to a bowl filled with ice water for 1 minute (this stops cooking process). Drain asparagus and set aside. In a large-size pot melt butter over a medium heat. When butter starts to bubble cook leeks and onions over a low heat for 10 minutes. Sprinkle in flour over vegetables and cook for 2 minutes. Stir constantly. Add chicken or vegetable stock. Bring to a boil over a medium-high heat. Skim off any residue that rises to top. Add asparagus pieces (chopped stems and tips), peas, kosher salt, thyme and pepper. Cook on medium-low for 5 minutes. The asparagus should be tender. Transfer soup, in batches, to a food processor or blender. Process until smooth. Return pureed soup to pot and cook for 5 minutes over medium-low heat. Remove from heat and serve hot. Serves 8

© Victoria Hart Glavin