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. That’s kind of how I would sum up this asparagus and pea soup.
Yes, it uses spring ingredients, but the soup served hot to keep you warm in these last lingering chilly days. 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
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.