Please wait a bit while
Loanding
A vibrant soup that captures the essence of spring, with added peas for texture and a delightful flavor.
Ingredients
- extra-virgin olive oil: 1 Tbsp
- sweet onion: 1 piece (diced)
- garlic: 2 clove (minced)
- Salt: 0 g
- Freshly ground black pepper: 0 g
- asparagus: 1 pound (trimmed and cut into 1-inch pieces, about 1 bunch)
- vegetable broth: 4 cups
- frozen or fresh peas: 1 cup
- fresh dill: 2 Tbsp (chopped, plus more for serving)
Metric Conversion
Stages of cooking
-
In a large pot over medium heat, warm the olive oil. Add the onion and garlic and sauté for 3 to 4 minutes, or until soft. Season with salt and pepper.
-
Add the asparagus and broth and stir to combine. Raise the heat to high, cover, and bring to a boil. Lower the heat to medium-low and cook for 20 to 25 minutes, or until the asparagus is fork-tender. Add more salt and pepper as desired.
-
Turn off the heat and, using an immersion blender, puree the soup. Add the peas and dill, stir to combine, and turn the heat back on to medium. Cook for 3 to 5 minutes, or until the soup is warmed through and the peas are tender. Serve with more dill.
