Pea and Asparagus Soup
Peas, asparagus and a touch of cream and dill make this soup perfectly festive for spring. It’s excellent served hot, and you can also enjoy it chilled.
- 1 tablespoon unsalted butter
- 1 large onion, diced
- 2 celery stalks, thinly sliced
- 4 garlic cloves, finely chopped
- 1 large (1-pound) bunch asparagus, trimmed, 2 stalks reserved whole for garnish, the remainder sliced
- 2 cups green peas, fresh or frozen
- 1 teaspoon fine sea salt
- 1 tablespoon lemon juice
- 1/4 cup heavy cream (optional)
- 2 tablespoons finely chopped fresh dill
In a large saucepan, melt butter over medium heat. Add onion, celery and garlic. Cook, stirring frequently, until vegetables soften, 6 to 7 minutes. Stir in 5 cups water, sliced asparagus and peas. Bring to a boil, lower heat and simmer until asparagus is very tender, about 15 minutes.
Working in small batches, purée soup in a blender. Strain the soup through a sieve, pressing down on any solids with the back of a spoon to remove as much liquid as possible. Pour it back into the pot. Place over medium heat until just simmering. Stir in salt and lemon juice.
Run a vegetable peeler over the reserved asparagus stalks, making asparagus ribbons. Ladle the soup into bowls and drizzle the top of each with a little cream, if using. Top with a few asparagus ribbons and dill.
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