Roasted asparagus, sweet pea + spring garlic soup

asparagus_pea soup

I love a green soup this time of year. Creamy, cozy, comforting and cleanse-worthy all at the same time — can’t go wrong with that! When I returned from my weekly greenmarket trip with a bunch of the season’s first asparagus in my bag I knew an asparagus soup would be on the menu soon.

Doing a quick, high-heat roast on the asparagus brings out its natural sweetness and preserves its vibrant green hue. I like to reserve some of the tops to garnish each bowl.

Sweet peas (I used frozen, since they’re not quite in season yet in the northeast) add sweetness and a silky texture to the soup, so cream, butter, flour etc aren’t necessary.

With these mild, sweet green vegetables I like to pair an allium that’s gentler than the usual aged garlic — and spring garlic or green garlic is perfect. (If it’s not available, shallots, scallions or chives are good stand-ins).

Swirled with a spoonful of plain coconut yogurt and topped with the reserved asparagus tops, microgreens, and gomasio or flaky salt, this sprightly soup is a fantastic way to start a spring meal. I like it served warm, but you could also serve it chilled on a hot day.  It also looks lovely in espresso cups or shooters if you’re fancy like that, and reheats well, too. 

Roasted asparagus, sweet pea + spring garlic soup

Serves 4
1 bunch of asparagus, washed, tough ends trimmed
olive oil
sea salt
3 stalks of spring garlic, thinly sliced
One 10-ounce bag of frozen peas
2 cups water or broth/stock of your preference
yogurt or sour cream
microgreens
gomasio or flaky salt
Preheat oven to 450F. Line a baking sheet with parchment.
Place asparagus on baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 8 minutes and set aside. When cool enough to handle, cut into 1-inch pieces. Reserve some of the tips for garnish (2 to 3 per bowl). Transfer remaining asparagus to a blender.
Heat 1 tablespoon olive oil in a medium soup pot. Add spring garlic and cook for 1 minute over medium-low heat. Add peas, water or broth, and a pinch of salt. Simmer until peas are tender, about 5 minutes. Add mixture to blender along with asparagus.
Blend mixture on high until smooth, about 1 minute. Add 1-2 tablespoons of water or broth, if needed, to adjust consistency.
To serve, ladle soup into bowls, add a swirl of yogurt or sour cream, and top with reserved asparagus tips, microgreens, and a sprinkle of gomasio or flaky salt. Serve warm or at room temperature.

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