Creamy Asparagus Soup
This creamy asparagus soup is a velvety celebration of spring’s freshest flavors, ready in just 30 minutes.
With only 8 minutes of prep and 22 minutes of cooking, this recipe is as effortless as it is delicious.
Ingredients
- 2 tablespoons extra-virgin olive oil more for drizzling
- 3 scallions chopped
- 2 small Yukon gold potatoes 1½ cups diced
- 3 garlic cloves minced
- ½ teaspoon sea salt more to taste
- 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
- Fresh mint sprigs optional
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, or until soft.
- Add the potatoes, garlic, salt, pepper, and water and simmer for 12 minutes or until the potatoes are fork-tender.
- 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. Season to taste.
- Portion the soup into bowls and sprinkle with the mint & pine nut topping, drizzles of olive oil, and a few sprigs of fresh mint, if desired. Serve with crusty bread.
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