Asparagus is part of a springtime triumvirate, joining sweet peas and fresh mint as a cherished sign of the season. Pea Shoots & Asparagus spring soup can be served hot or cold. Lemon zest is a tasty flavor accent with asparagus. I ladle the soup into small cups for a refreshing start to a meal.
Pea shoots are a real find for a kitchen maestro. These are leaves on traditional garden pea plant which can be harvested every couple of weeks, they are tender and full of flavor. Try to replace with them your traditional salad greens or add some to your soups and be surprised!
This beautiful purple asparagus came from our community garden, very sweet and flavorful.
This soup is so simple – in terms of ingredients and preparation. It would provide an elegant start to a dinner party.
Pea Shoots & Asparagus, Lemony Spring Soup
- 2 Tbsp. butter
- 1 onion, finely chopped
- 1/2 lb. fresh asparagus, chopped
- 1 cup sweet green peas
- bunch of pea shoots
- 1 small zucchini, cubed
- finely chopped parsley
- lemon zest of 1/2 lemon
- salt and freshly ground pepper
- 3-4 cups vegetable stock or chicken stock
- mint for garnish
Melt the butter in a pan and sauté the onions until it is soft. Add the asparagus, green peas, zucchini and cook for 10 minutes. Add lemon zest, parsley, mint, pea shoots and cook for one more minute.
Working in batches, puree the soup in a food processor until smooth. Heat the soup, stirring occasionally for a few more minutes. Season with salt and pepper.
Ladle the soup into warmed bowls, garnish with the mint and serve.