Asparagus and Pea Soup: Real Convenience Food
Asparagus and Pea Soup: Real Convenience Food requires about 20 minutes from start to finish. This recipe serves 2. One portion of this dish contains about 11g of protein, 8g of fat, and a total of 240 calories. For $3.5 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Winter. Many people really liked this hor d'oeuvre. Head to the store and pick up asparagus, onion, peas, and a few other things to make it today. This recipe from spoonacular user delf has 207 fans. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Overall, this recipe earns an amazing spoonacular score of 95%. If you like this recipe, you might also like recipes such as Asparagus and Pea Soup: Real Convenience Food, Asparagus and Pea Soup: Real Convenience Food, and Asparagus and Pea Soup: Real Convenience Food.
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
