Spring Pea & Asparagus Soup, savour the flavours of spring in every spoonful! This vibrant and velvety soup celebrates the season’s bounty with the delicate flavours of peas and asparagus, brought together in a creamy and comforting bowl.
Indulge in the simplicity and freshness of this soup recipe, perfect for a cozy night in or as an elegant starter for your next gathering. Also delicious served as a base/sauce with our Homemade Four Cheese Ravioli.
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Ingredients
- Olive oil
- Small yellow onion
- Garlic cloves
- Salt
- Pepper
- Green peas
- Asparagus stalks
- Broth
- Heavy whipping cream
Serve With
- Baguette toasts
- Reserved asparagus tips
- Peas, Cooked
- Parmesan cheese, grated
- Pepper
- Fresh mint
See recipe card for quantities.
Instructions
Blanch and Shock Asparagus
Bring a large pot of water to a boil. The pot should fit the asparagus without crowding. While the water is boiling, fill a large bowl with ice water.
Once the water is boiling carefully add the asparagus into the pot. Depending on their thickness, blanch them for 1-3 minutes. Thinner spears cook faster than thicker ones. Asparagus should be bright green and slightly tender after blanching. Be careful not to overcook.
Using tongs, remove the asparagus from the pot and transfer them into the ice water. This stops the cooking process and will help preserve their colour and texture.
After a minute or two, remove and drain them on paper towels. Trim 2” off the tips and reserve for garnish. Chop the remaining stocks into ½-inch pieces.
Sauté Aromatics
Heat olive oil in a 3-Qt soup pot over medium heat. Add chopped onions and cook for 4 minutes. Next, add the minced garlic and cook for one minute more stirring often until softened and fragrant. Add the salt, pepper, and stir to combine.
Simmer Peas and Asparagus
Add the blanched asparagus stalks (reserve the tips for garnish), and the peas. Then pour in the broth and bring the mixture to a gentle boil, reduce heat, and let it simmer for about 10-15 minutes until the peas and asparagus are tender.
Blend
Using an immersion blender or transferring in batches to a blender, puree the soup until smooth and creamy. Be cautious when blending hot liquids.
Add Cream and Season
Stir in the cream, allowing it to heat through gently. Taste and season to your liking.
Garnish and Serve
Ladle the hot soup into bowls and garnish each serving with a toasted baguette round, 3 or 4 of the reserved asparagus tips, a few peas, grated Parmesan, pepper, and fresh mint.
This soup also makes an excellent base/sauce to serve with our Homemade Four Cheese Ravioli recipe.
Watch How the Soup and Ravioli was made here.
Equipment Used
Prepared using the Hestan Home Dual Fuel Range along with a selection of Hestan Culinary CopperBond Cookware. Proud Hestan Ambassador. Opinions in this post are always my own!
Leave a Comment
If you get the chance to try this Spring Pea & Asparagus Soup recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂
📖 Recipe
Spring Pea and Asparagus Soup
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 2 cloves garlic minced
- ½ teaspoon salt
- ⅓ teaspoon pepper
- 3 cups green peas fresh or frozen
- 12 to 16 asparagus stalks about 8 oz trimmed, trim tough ends
- 3 cups broth vegetable or chicken, plus more for garnish
- ¼ cup heavy whipping cream
Serve With
- Baguette toasts
- Reserved asparagus tips
- Peas cooked
- Parmesan cheese grated
- Pepper
- Fresh mint
Instructions
Blanch and Shock Asparagus
- Bring a large pot of water to a boil. The pot should fit the asparagus without crowding. While the water is boiling, fill a large bowl with ice water.
- Once the water is boiling carefully add the asparagus into the pot. Depending on their thickness, blanch them for 1-3 minutes. Thinner spears cook faster than thicker ones. Asparagus should be bright green and slightly tender after blanching. Be careful not to overcook.
- Using tongs, remove the asparagus from the pot and transfer them into the ice water. This stops the cooking process and will help preserve their colour and texture.
- After a minute or two, remove and drain them on paper towels. Trim 2” off the tips and reserve for garnish. Chop the remaining stocks into ½-inch pieces.
Sauté Aromatics
- Heat olive oil in a 3-Qt soup pot over medium heat. Add chopped onions and cook for 4 minutes. Add the minced garlic and cook for one minute more stirring often until softened and fragrant. Add the salt, pepper, and stir to combine.
Simmer Peas and Asparagus
- Add the blanched asparagus stalks (reserve the tips for garnish), and the peas. Then pour in the broth and bring the mixture to a gentle boil, reduce heat, and let it simmer for about 10-15 minutes until the peas and asparagus are tender.
Blend
- Using an immersion blender or transferring in batches to a blender, puree the soup until smooth and creamy. Be cautious when blending hot liquids.
Add Cream and Season
- Stir in the cream, allowing it to heat through gently. Taste and season to your liking.
Garnish and Serve
- Ladle the hot soup into bowls and garnish each serving with a toasted baguette round, 3 or 4 of the reserved asparagus tips, a few peas, grated Parmesan, pepper, and fresh mint.
- This soup also makes an excellent base/sauce to serve with our Homemade Four Cheese Ravioli.
- Please take 5 seconds to rate this recipe below. We would greatly appreciate it!
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