Asparagus Sweet Pea Soup Recipes

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CREAMY ASPARAGUS AND PEA SOUP



Creamy Asparagus and Pea Soup image

Simple, 30-minute roasted asparagus soup with peas, shallot, and garlic! Almond milk makes this soup so creamy and satisfying and garlic croutons add the perfect finishing touch.

Provided by Minimalist Baker

Categories     Soup

Time 30m

Number Of Ingredients 13

2 Tbsp olive or avocado oil
12 ounces asparagus ((trimmed // 1 large bundle yields ~12 ounces) )
10 ounces fresh or frozen peas ((2 cups yield ~10 ounces) )
4 cloves garlic ((minced))
1 medium shallot ((thinly sliced))
Salt + Pepper
1 1/2 cups Almond Breeze unsweetened plain almond milk
1 1/2 cups vegetable broth (DIY or store-bought)
1-2 Tbsp nutritional yeast ((optional // for a slightly cheesy flavor))
1/2 medium lemon ((optional // juiced // for brightness))
2 cups bread ((any kind // cubed))
1/4 cup olive oil ((or other neutral oil))
1/4 tsp each garlic powder, salt + pepper, dried oregano, dried basil

Steps:

  • Preheat oven to 400 degrees F (204 C) and spread asparagus on a bare baking sheet. Drizzle with oil of choice and season lightly with salt and pepper. Toss to coat.
  • Roast for 15 minutes, then set aside. If making croutons, reduce heat to 325 degrees F at this time.
  • Heat a large saucepan or pot medium heat. Once hot, add 2 Tbsp oil (amount as original recipe is written // adjust if altering batch size) and shallot and garlic. Season lightly with salt and pepper and stir to coat. Cook for 2-3 minutes or until fragrant and translucent. Reduce heat if garlic begins browning.
  • Add peas, vegetable broth and almond milk and season with salt and pepper once more.
  • Transfer soup to blender (that is safe for blending hot liquids - it should have a lid that allows steam to escape) along with asparagus (reserve some for garnish if desired). Blend soup until creamy and smooth. Transfer back to pot and bring to medium heat and simmer.
  • Add nutritional yeast and whisk. Continue cooking until warmed through and simmering, then reduce heat to low.
  • Taste and adjust seasonings as needed, adding more salt and pepper if desired. Remove from heat and add lemon juice.
  • If serving with croutons, prep while soup is simmering by lowering oven heat to 325 degrees F.
  • Add bread crumbs to a mixing bowl. In a separate bowl, whisk together oil and seasonings and pour over bread crumbs and toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
  • Spread on a clean baking sheet (or the one you used earlier) and bake or 15-20 minutes or until golden brown. Flip/stir at the 10-minute mark to ensure even baking.
  • Serve soup with croutons, a touch of black pepper, and/or vegan parmesan cheese. Leftovers keep covered in the fridge for up to a few days, though best when fresh.

Nutrition Facts : ServingSize 1 serving, Calories 143 kcal, Carbohydrate 16.4 g, Protein 9.2 g, Fat 5.5 g, SaturatedFat 0.7 g, Sodium 652 mg, Fiber 6.5 g, Sugar 5.9 g

ASPARAGUS, PEA AND ZUCCHINI SOUP



Asparagus, Pea and Zucchini Soup image

Boost the creaminess of this smooth spring vegetable soup by adding a bit of potato.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 10

2 tablespoons olive oil
1 cup chopped red onion
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme, plus fresh thyme leaves, for serving
Kosher salt and freshly ground black pepper
3 1/2 cups chicken broth
1 cup chopped asparagus, plus cooked asparagus tips, for serving
1 cup fresh or frozen and thawed peas, plus more, cooked, for serving
1 cup chopped zucchini
1/2 cup packed fresh basil leaves

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
  • Add the asparagus, peas and zucchini and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir in the basil and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
  • Reheat the soup if necessary and adjust the consistency and seasoning with additional water, salt and pepper.
  • Serve hot sprinkled with asparagus tips, peas and thyme leaves.

SAUTEED ASPARAGUS AND SNAP PEAS



Sauteed Asparagus and Snap Peas image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

1 pound asparagus
3/4-pound sugar snap peas
2 tablespoons good olive oil
Kosher salt
Freshly ground black pepper
Red pepper flakes, optional
Sea salt, for serving

Steps:

  • Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
  • Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.

QUICK SWEET PEA SOUP



Quick Sweet Pea Soup image

Homemade pea soup is less than 30 minutes away, with canned sweet peas, bagged spinach and chicken broth as time savers. Blending early in the preparation so the soup purees all at once in only one batch, keeps it simple too.

Provided by Del Monte

Categories     Trusted Brands: Recipes and Tips     Del Monte

Time 25m

Yield 4

Number Of Ingredients 9

2 tablespoons butter or vegetable oil
1 cup chopped onion
2 (15 ounce) cans Del Monte® Sweet Peas, drained
2 cups baby spinach
4 teaspoons fresh lemon juice
4 teaspoons fresh thyme
3 ½ cups chicken broth, divided
¼ cup heavy cream, sour cream, or plain Greek yogurt
1 tablespoon Garlic croutons

Steps:

  • Melt butter in a medium saucepan over medium-low heat. Cook onion about 10 minutes or until lightly browned and soft, stirring frequently.
  • Blend onion, peas, spinach, lemon juice, thyme and 2 cups chicken broth in a blender or food processor until very smooth. Return to same saucepan. Stir in remaining broth. Gently heat about 5 minutes, stirring occasionally.
  • Stir in cream, if desired. Heat over low heat about 1 minute. DO NOT BOIL. Garnish with garlic croutons, if desired.

Nutrition Facts : Calories 241.9 calories, Carbohydrate 28.7 g, Cholesterol 40.1 mg, Fat 11.9 g, Fiber 8 g, Protein 7.3 g, SaturatedFat 7.1 g, Sodium 1571.3 mg, Sugar 13 g

ASPARAGUS SOUP



Asparagus soup image

A super-green and super-tasty vegetable soup with a few simple ingredients, including spinach and shallots

Provided by Barney Desmazery

Categories     Lunch, Soup

Time 30m

Number Of Ingredients 9

25g butter
a little vegetable oil
350g asparagus spear , stalks chopped, woody ends discarded, tips reserved
3 shallots , finely sliced
2 garlic cloves , crushed
2 large handfuls spinach
700ml vegetable stock (fresh if possible)
olive oil , for drizzling (optional)
rustic bread (preferably sourdough), to serve (optional)

Steps:

  • Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
  • Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
  • Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.

Nutrition Facts : Calories 101 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

GREEN PEA, ASPARAGUS, AND PARSLEY SOUP



Green Pea, Asparagus, and Parsley Soup image

A healthful one-pot soup with a trio of powergreens to keep you satisfied

Provided by Rachel Beller

Categories     HarperCollins     Soup/Stew     Asparagus     Dinner     Pea     Parsley     Healthy     Vegan     Wheat/Gluten-Free     Spring     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 8

1 tablespoon coconut oil
1 1/2 cups chopped leeks
8 cups frozen green peas
6 cups low-sodium vegetable broth
2 bunches of asparagus (30 to 40 stalks), tough ends removed and cut into 1-inch pieces
1/2 cup chopped fresh parsley
Himalayan or sea salt and freshly ground black pepper
2 teaspoons minced fresh thyme (optional)

Steps:

  • Heat the oil in a large pot over medium heat. Add the leeks and sauté for 4 minutes, until softened. Add the broth and bring to a simmer. Stir in the peas and asparagus and simmer, covered, for 3 minutes longer. Carefully place half of the soup in a high-powered blender and puree until smooth, then return it to the pot. Add the parsley and thyme (if using), and stir well to combine. Season with salt and pepper to taste and serve.

PEA AND ASPARAGUS SOUP



Pea and Asparagus Soup image

This delicious and simple soup captures the freshness of spring in the combination of peas and asparagus.

Provided by matrecipes

Time 15m

Yield Serves 2

Number Of Ingredients 4

300g frozen peas
100g bacon lardons
12 asparagus spears
Goat'™s cheese

Steps:

  • Add the peas to water and boil them for 3 minutes, then puree and season
  • Add fried bacon for an extra salty zing.
  • Griddle the asparagus spears and warm some goat'™s cheese over them.

ASPARAGUS & SNAP PEA SALAD



Asparagus & Snap Pea Salad image

Perfect for when you're expecting a large number of guests for dinner, this salad boasts springtime flavors. It's usually the first empty bowl at a potluck.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 14 servings (3/4 cup each).

Number Of Ingredients 16

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
DRESSING:
1/3 cup rice vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
SALAD:
2 cups cherry tomatoes, halved
2 cups fresh sugar snap peas, cut into thirds
1 small sweet red pepper, finely chopped
1 small red onion, finely chopped
1 cup (4 ounces) crumbled feta or Gorgonzola cheese
1 cup glazed walnuts, coarsely chopped
2/3 cup dried cherries

Steps:

  • In a Dutch oven, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine asparagus, tomatoes, snap peas, red pepper and onion. Drizzle dressing over asparagus mixture; toss to coat. Refrigerate until serving., Just before serving, stir in cheese, walnuts and cherries.

Nutrition Facts :

30-MINUTE PEA AND ASPARAGUS SOUP



30-Minute Pea and Asparagus Soup image

From the Reader's Digest 30-Minute Cookbook. I chose to try making this recipe because of the tantalizing photo in the book, and it was every bit as good as the picture promised -- but the BEST thing about it is, there's no pre-prep prep! Anything that gets chopped or measured can be done during cooking time. If you have a hand blender, this is easy-peasy stuff. Before preparing your other ingredients, it's best to start the stock heating first, so it boils as soon as possible. That's what makes this such a quick and easy recipe.

Provided by ladydae

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
8 -9 green onions
1 lb frozen peas
12 small asparagus spears
salt and black pepper
3 slices rindless streaky bacon
1 -2 tablespoon vegetable oil
2 slices day-old white bread (we used fresh French bread instead)
3 tablespoons whipped cream (we used 2 slices French goat cheese instead)

Steps:

  • Pour the stock into a 2 qt/2 L pot and set on the stove over high heat. (If you work quickly, cover the pot to boil even quicker.) Rinse the green onions, trim and chop them roughly, add them to the stock with the frozen peas, and bring to a boil.
  • Rinse the asparagus spears, remove the tips and set aside. Roughly chop the stems (you can use the whole stem as it's all going to be pureed) and add them to the saucepan with a pinch of salt. Reduce the heat, cover, and simmer 10-15 minutes, or until asparagus is tender.
  • Meanwhile, snip the bacon slices directly into a hot frying pan and fry until crisp and golden. Transfer these to a plate and set aside for garnish.
  • If there is not enough bacon fat left in the pan for frying, add 1-2 tablespoons of oil and heat. Cut the bread into small dice and fry for 2-3 minutes over high heat, turning frequently, until golden, then set aside to drain on kitchen paper (paper towel) for garnish.
  • When the peas and asparagus are done, blend or process the soup to a puree. You can use a hand blender to blend the soup right in the pot. Just be sure to keep it pointing down and keep the entire head of the blender under the surface of the soup (to avoid spraying yourself with hot green liquid!).
  • Add the reserved asparagus tips to the pea soup and simmer for 5 minutes, or until tender.
  • Pour the soup into warmed serving bowls. Swirl a little whipped cream into each (we set a round of goat cheese on the surface of the soup, so it melted in a bit) and sprinkle with the crispy bacon pieces, croutons, and some freshly ground black pepper to serve.

Nutrition Facts : Calories 307.8, Fat 14.3, SaturatedFat 4, Cholesterol 17.8, Sodium 582.3, Carbohydrate 31.6, Fiber 6.7, Sugar 10.5, Protein 14.3

SPRING PEA SOUP WITH ASPARAGUS AND POTATOES



Spring Pea Soup with Asparagus and Potatoes image

Sauteed leek, celery, and carrot form a flavorful base; potatoes add heft; and Parmesan rind makes the broth luxurious and savory. But the real stars of the dish are asparagus, English peas, and sugar snap peas, each contributing seasonal flavor to every spoonful.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, thinly sliced, washed well, and drained
1 stalk celery, thinly sliced
1 carrot, finely chopped
4 cups low-sodium chicken broth
1 piece (about 2 inches) Parmesan rind
4 ounces baby potatoes, scrubbed and cut into 1/4-inch rounds
1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, thawed
8 ounces sugar snap peas, trimmed and cut into 1/2-inch pieces
1/2 bunch asparagus, tips separated, stalks cut into 1/2-inch pieces
Coarse salt and freshly ground pepper
2 tablespoons fresh dill, for serving

Steps:

  • Heat oil in a medium pot over medium. Add leek, celery, and carrot and cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add broth, 2 cups water, and Parmesan rind. Bring to a boil, then reduce to a simmer. Cook, uncovered, until aromatic, about 10 minutes.
  • Add potatoes and simmer until tender, about 8 minutes. Add shelled peas, snap peas, and asparagus tips and stalks; cook, stirring occasionally, until vegetables are bright green and just tender, about 2 minutes. Remove from heat, remove Parmesan rind, and season with salt and pepper. Serve, topped with dill.

ASPARAGUS AND PEA SOUP (WITH A KICK)



Asparagus and Pea Soup (With a Kick) image

Something I tried out with what I had in my fridge. The version I made ended up quite spicy but it was all because of the Thai chilis...if you don't add those should be much milder. Also, note that depending on the asparagus you use, there may be some "stringy" bits. You can minimize this by chopping more finely. Also you don't have to save the tips but they look pretty and give a great crunch.

Provided by Zag-geek

Categories     One Dish Meal

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs asparagus
1/2 lb frozen peas (or fresh)
3 -4 banana peppers (sweet yellow chilis)
4 cups chicken stock
2 Thai chiles (optional...can be VERY spicy if you get the right ones)
1 large onion
2/3 cup cottage cheese
2 tablespoons oil

Steps:

  • Separate the asparagus in half. Cut off and set aside the first 2-3 inches of the tops.
  • Chop all the rest of the asparagus (the finer you chop it, the less likely there will be stringy bits) and the cilantro.
  • Put asparagus, cilantro, and chicken broth in a large pan on the stove (low to medium heat) and bring to a boil. Simmer for 30-45 minutes (if your asparagus is thicker, cook for the longer time).
  • Meanwhile, chop onions and peppers (seed first) and put into a skillet with the oil. Suggestion for chopping is to chop the onions and sweet peppers coarsely and thai chilis fine. You may want to protect your hands from the thai's as they can irritate the skin. Cook on high heat until onions become translucent and start to brown. Set aside.
  • Add onions and peppers to the broth and add peas as well. Let simmer for 10-20 minutes more or until asparagus is soft.
  • Meanwhile take tips that were set aside and fry them in the same skillet as the onions and peppers (they will be nicely seasoned if you don't clean the pan in between) until bright green -- cooked but crisp. About 5 minutes. Set aside again.
  • Add cottage cheese and stir occasionally for 3-5 minutes or until curds are mostly melted.
  • Pour the mixture into the blender and blend until smooth.
  • Ready to pour into bowls or back into the pan and serve!
  • Now add in the tips and let float on top for visual effect. Can add black pepper and salt to taste if desired or Tabasco if you really want.

Nutrition Facts : Calories 297.8, Fat 12.1, SaturatedFat 2.8, Cholesterol 12.4, Sodium 580, Carbohydrate 31.8, Fiber 7.8, Sugar 12.6, Protein 18.8

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From seriouseats.com


CREAM OF ASPARAGUS AND PEA RISOTTO - SUGARLOVESPICES
2020-07-13 Drain and let cool. Place broth in a pot and put on low heat. Cut the tips from the asparagus and set aside. Take the stems and chop them into small pieces. In a food processor combine chopped asparagus, half the peas, the basil, and a spoonful of olive oil. Taste and season with salt and pepper accordingly. Set aside.
From sugarlovespices.com


CREAMY ASPARAGUS SOUP RECIPE - LOVE AND LEMONS
Add the asparagus to the pot of potatoes and continue simmering for 5 more minutes. Remove the pot from the heat and let cool for 5 minutes. Stir in the peas and then transfer the soup to a blender. Add the mustard, lemon juice, and lemon zest and blend until creamy. Add the basil and blend until combined.
From loveandlemons.com


SOUP IN THE SUMMER? WHY NOT! HERE ARE 4 RECIPES THAT MAKE THE …
2022-06-21 At top: Sweet Pea soup, middle row: Asparagus and Shiitake Mushroom soup, left, and Cream of Zucchini and Almond soup, bottom: Beet-Fennel-Ginger soup. (Hillary Levin/St. Louis Post Dispatch/TNS ...
From westhawaiitoday.com


20+ OF OUR BEST ASPARAGUS RECIPES
2022-06-23 asparagus season is short and sweet, so there's no time to hang around. We in the GH cookery team can't wait for this annual crop of tender stems. Make the most of the asparagus season with one of our asparagus recipes from pies to pasta dishes. Our goal is to create a safe and engaging place for users to connect over interests and passions.
From uk.news.yahoo.com


SOUP IN THE SUMMER? WHY NOT! HERE ARE 4 RECIPES THAT MAKE THE …
2022-06-22 At top: Sweet Pea Soup, middle row: Asparagus and Shiitake Mushroom Soup, left, and Cream of Zucchini and Almond Soup, bottom: Beet-Fennel-Ginger Soup. (Hillary Levin/St. Louis Post Dispatch/TNS)
From reporterherald.com


ENJOY THIS REFRESHING SHRIMP AND ASPARAGUS PASTA RECIPE!
2022-06-08 Add the shrimp, asparagus, and garlic. Increase the heat on the stove to high, and cook, stirring occasionally, until the side of the shrimp have just turned pink, about 4 minutes. Season with the salt and pepper. Reduce the heat to medium and add the white wine and 2 tablespoons of the butter to the pan.
From simplyrecipes.com


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