Creamy Asparagus Soup
Ingredients
The soup
-
2
tablespoons
extra-virgin olive oil
-
3
scallions, chopped
-
1½
cups
diced Yukon gold potatoes
-
3
cloves
garlic, minced
-
½
teaspoon
sea salt
-
½
teaspoon
freshly ground black pepper
-
3
cups
water
-
2
cups
chopped asparagus
-
1
cup
frozen peas
-
1
heaping teaspoon
Dijon mustard
-
3
tablespoons
lemon juice
-
½
teaspoon
lemon zest
-
1
packed cup
basil
Mint & Pine Nut Topping
-
¼
cup
toasted pine nuts, chopped
-
¼
cup
fresh mint, minced
-
pinch
red pepper flakes
-
pinch
salt
Instructions
- Make the mint & pine nut topping by chopping together the pine nuts, mint, red pepper flakes, and salt. Set aside.
- Heat the oil in a medium pot over medium heat. Add the scallions and cook for 1 to 2 minutes until soft.
- Add the potatoes, garlic, salt, pepper, and water and simmer for 12 minutes until the potatoes are fork-tender.
- Add the asparagus to the pot and continue simmering for another 5 minutes until the asparagus is tender but still bright green.
- Remove the pot from 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.
- Portion the soup into bowls and sprinkle with the mint & pine nut topping, drizzle with olive oil, and add fresh mint if desired. Serve with crusty bread.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
7g
Sodium
300mg
Cholesterol
0mg
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