Description
Sweet, tender, bright green asparagus and crisp, fresh, pop-in-your-mouth English peas at the farmers market are tell-tale signs that spring has arrived in full force. When I find both at the market on the same day, I make this soup. Its color is vibrant, and the flavor is herbaceous and fresh. A bowl of this with a chunky slice of hearty bread is all I need for dinner.
Ingredients
Scale
- Olive oil
- 3-4 shallots, finely diced
- 1 1/2 lbs asparagus, stalks thinly sliced
- 1 1/2 lbs shelled English peas
- Coarse sea salt
- Black pepper
- 5 cups vegetable stock
- 1 Tbsp chives
Instructions
- Pour a little olive oil into a large saucepan over medium-high heat. Cook the shallots, stirring frequently until lightly golden and fragrant, about 3 to 4 minutes.
- Add the asparagus and cook for 2 minutes.
- Stir in the peas, a good pinch of sea salt, 6 to 7 grinds black pepper, and cook for 1 to 2 minutes.
- Add the vegetable stock and cook for 5 to 6 minutes over medium-high heat.
- Using a traditional or immersion blender, purée the soup until completely smooth.
- Serve hot, topped with chives, and some crusty bread alongside.
Notes
This recipe is from Pascale’s cookbook Les Légumes: Vegetable Recipes From the Market Table (on Amazon).