I overheard someone say she’d already packed up and stashed away all her winter gear.
That was over a month ago!
At the time I couldn’t decide whether she was crazy optimistic or just plain crazy, but maybe she was right.
Throwing a little positivity in the air is no guarantee magic will happen, but it can’t hurt.
Don’t you have to manifest something for it to happen?
That’s kind of how I would sum up this asparagus pea soup.
Yes, it uses spring ingredients, but the soup served hot to keep you warm in these last lingering chilly days.
It acknowledges the current season, but looks to warmer days ahead.
I like to think of it as the best of both.
How To Make Asparagus Pea Soup
First, I preheat the oven to 400 degrees F and toss a pound of asparagus on a sheet pan with olive oil, salt and pepper.
The asparagus finishes roasting in 15 minutes. You know it’s ready when it turns bright green and tender.
I started by roasting a sheet pan’s worth of asparagus. Then I sautéed onions, followed by garlic and added baby spinach, frozen peas and veggie stock to the pot. Once the peas were tender, I pureed everything, including the asparagus, in the blender until turned the soup turned vibrant green.
Asparagus Pea Soup
- Prep Time: 5 minutes
- Cook Time: 25-27 minutes
- Total Time: 30-32 minutes
- Yield: Serves 4 1x
1 pound asparagus, trimmed
2 tablespoons olive oil
1 teaspoon kosher salt plus more to taste
1/2 teaspoon black pepper plus more to taste
1 small white onion, roughly chopped
1 garlic clove, minced
1 generous handful baby spinach
1–1/2 cups fresh or frozen peas
2 cups vegetable stock
1 scallion, thinly sliced
Preheat the oven to 400 degrees F. Toss the asparagus with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Roast for 15 minutes until bright green and tender. Reserve a few asparagus stalks to slice for garnishing the soup.
Heat the remaining olive oil in large saucepan over medium high heat. Sauté the onions until they start to soften, about 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the spinach followed by the peas and vegetable stock. Bring to a boil and simmer for 5 minutes until the peas are tender. Carefully transfer the soup and asparagus to a blender and puree in batches. Return to the saucepan to reheat. Season to taste with salt and pepper.
Divide the soup into bowls and top with asparagus and scallions.