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Creamy Asparagus and Pea Soup

This family friendly soup is a perfect weeknight option.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 2 people
Course: Appetizer, Main Course, Soup
Ingredients Method Notes

Ingredients
  

  • 400 grams green asparagus
  • 1 white onion
  • 2 big cloves garlic
  • 1 Tbsp + 1 tsp olive oil
  • 1 Tbsp butter (substitute: vegan butter)
  • 1 tsp salt (adjust according to how salty your veg stock is)
  • ¼ tsp freshly crushed black pepper
  • 150 grams (1 cup) green peas (fresh or frozen)
  • 400 ml vegetable stock (I prefer using homemade)
  • 100 grams whipping cream (substitute: vegan cream)

Method
 

Preparation
  1. Wash and pat dry the asparagus. Chop off 2 cm from the bottom part. If it's too hard when you are chopping it off, it means you need to chop off more than an inch. Get rid of the harder bottom part, then chop off the heads (about 4-5 cm). Peel off the remaining middle stalks and roughly slice. Split cut the head part lengthwise.
    Dice the onion and finely chop the garlic. Keep aside.
Cooking
  1. Put a pot on medium heat and add olive oil and butter.
  2. Once hot, add the onion and garlic. Sauté for 2 minutes on medium.
  3. Add the sliced (middle) part of asparagus (not the heads) and sauté for 3-4 minutes until the onion starts to get browned.
  4. Add salt and pepper, green peas and vegetable stock. Scrape off the bottom with a spatula to release the flavourful brown bits. Reduce the heat to low, cover and cook for 15 minutes.
  5. In the meanwhile, put a skillet on medium heat and add a teaspoon of olive oil into it. Once hot, add the asparagus heads and season with some salt and pepper. Sear on both side for 3 minutes, then take off heat and reserve for garnishing later.
  6. Turn off heat of the soup pot. Blend the veggies into a smooth mixture either using a stab mixer or a blender.
  7. Add the whipping cream and turn heat on low. Mix and cook just until combined (about 1 minute). Switch off heat and transfer to a serving bowl.
  8. Add the seared asparagus heads on top and serve.

Notes

For a lighter (vegan) version, simply eliminate the butter and cream.