Pea and Asparagus Soup

Photo: Whole Foods Market
Put spring asparagus to use in this delicious, seasonal recipe

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.

Serves: 6


  • 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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