Asparagus and Pea Soup: Real Convenience Food
Asparagus and Pea Soup: Real Convenience Food could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. One serving contains 240 calories, 11g of protein, and 8g of fat. For $3.5 per serving, you get a hor d'oeuvre that serves 2. From preparation to the plate, this recipe takes around 20 minutes. This recipe is liked by 207 foodies and cooks. It is perfect for Winter. This recipe from spoonacular user mariemrm requires vegetable broth, EVOO, garlic cloves, and onion. Overall, this recipe earns a spectacular spoonacular score of 95%. Try Asparagus and Pea Soup: Real Convenience Food, Asparagus and Pea Soup: Real Convenience Food, and Asparagus and Pea Soup: Real Convenience Food for similar recipes.
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
