Quick Soup with Asparagus and Peas

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Now that May is well underway, fresh asparagus abounds in stores. I love making this quick soup when spring truly shows its best side.

What I love about this soup is how light and green it is both in flavor and appearance. The asparagus offers a delightful freshness, while the peas add a pleasant sweetness.

The soup is creamy without being heavy, thanks to the cream, and achieves just the right balance with a fresh hint of lemon.

Even though it looks a bit fancy, this soup is surprisingly easy to make. A perfect weekday dish or starter for spring festivities.

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Quick Soup with Asparagus and Peas

Servings: 4 Prep Time: 10 Cook Time: 15 15

Rating: 5.0/5

( 1 votes )

Ingredients

500 g asparagus
200 g frozen peas
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp olive oil
1 liter vegetable broth
2 dl heavy cream
Salt and pepper, to taste
Juice of 1/2 lemon
Fresh parsley, for garnish

Instructions

Cut off the woody ends of the asparagus and chop them into pieces about 3 cm long.

Heat the olive oil in a large pot over medium heat. Add onion and garlic, and sauté until they are soft and translucent, about 3-4 minutes.

Pour in the vegetable broth and add the asparagus pieces. Bring to a boil, then let simmer for 5 minutes until the asparagus is almost tender.

Add the peas and continue cooking for another 3 minutes. The soup is ready when both the asparagus and peas are tender.

Use an immersion blender to purée the soup until smooth. If you don't have an immersion blender, a regular blender works too. Be careful with hot liquid!

Stir in the heavy cream and season with salt, pepper, and lemon juice. Heat until just warmed through, but be sure not to boil after adding the cream.

Serve immediately, garnished with fresh parsley.

Notes

Tip: This soup is perfect as a light starter but can be made more filling by adding chickpeas or cooked potato cubes.

Variants & Tips

For a vegan version, substitute the cream with coconut cream, and add a bit of chopped ginger for extra flavor.
Add a splash of white wine after sautéing the onion for a more sophisticated flavor.

Serving Suggestions

Serve with freshly baked sourdough bread and butter.
Creamy asparagus soup with crispy prosciutto can be an inspiring similar experience.

Frequently Asked Questions

Can I freeze this soup?

Yes, you can freeze the soup without the cream. Once completely cooled, place it in an airtight container and freeze for up to 2 months. Add the cream after thawing and reheating.