Asparagus and Pea Soup: Real Convenience Food
Asparagus and Pea Soup: Real Convenience Food might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 240 calories, 11g of protein, and 8g of fat per serving. This recipe serves 2 and costs $3.24 per serving. This recipe from fullbellysisters.blogspot.com has 205 fans. If you have asparagus, EVOO, peas, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 20 minutes. Overall, this recipe earns a great spoonacular score of 96%. Users who liked this recipe also liked Butternut Squash & Pear Soup: Real Convenience Food, Tomato, Cucumber & Onion Salad with Feta Cheese: Real Convenience Food, and Everyday Granola from Real Food, Real Simple.
Servings: 2
Ingredients:
1 bag of frozen organic asparagus (preferably thawed)
1T EVOO (extra virgin olive oil)
a couple of garlic cloves
1/2 onion
2-3c of frozen organic peas
1 box low-sodium vegetable broth
Equipment:
immersion blender
Cooking instruction summary:
- Chop the garlic and onions.
- Saute the onions in the EVOO, adding the garlic after a couple of minutes; cook until the onions are translucent.
- Add the whole bag of asparagus and cover everything with the broth.
- Season with salt and pepper and a pinch of red pepper flakes, if using.
- Simmer until the asparagus is bright green and tender (if you've thawed the asparagus it will only take a couple of minutes).
- Turn off the heat and puree using an immersion blender.
- Add peas (the heat of the soup will quickly thaw them) and puree until smooth; add more until it reaches the thickness you like.
- Top with chives and a small dollop of creme fraiche or sour cream or greek yogurt.
Step by step:
1. Chop the garlic and onions.
2. Saute the onions in the EVOO, adding the garlic after a couple of minutes; cook until the onions are translucent.
3. Add the whole bag of asparagus and cover everything with the broth. Season with salt and pepper and a pinch of red pepper flakes, if using.Simmer until the asparagus is bright green and tender (if you've thawed the asparagus it will only take a couple of minutes). Turn off the heat and puree using an immersion blender.
4. Add peas (the heat of the soup will quickly thaw them) and puree until smooth; add more until it reaches the thickness you like.Top with chives and a small dollop of creme fraiche or sour cream or greek yogurt.
Nutrition Information:
covered percent of daily need
