Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 large onion, chopped, 2 cloves garlic, minced
- Stir in the green peas and the cut asparagus pieces. Pour in the vegetable (or chicken) broth. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 10-12 minutes, or until the asparagus is tender-crisp.4 cups fresh or frozen green peas, 1 pound asparagus, trimmed and cut into 1-inch pieces, 3 cups vegetable broth (or chicken broth)
- Remove the pot from the heat. Let it cool slightly for a few minutes. Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Blend until smooth and creamy. If using a regular blender, be sure to vent the lid to allow steam to escape.
- Return the blended soup to the pot (if you used a regular blender). Stir in the heavy cream (or coconut milk) and chopped fresh mint. Heat gently over low heat until warmed through, but do not boil. Season generously with salt and freshly ground black pepper to taste.1/2 cup heavy cream (or coconut milk for dairy-free), 1/4 cup fresh mint leaves, chopped, to taste Salt and freshly ground black pepper
- Ladle the hot soup into bowls. Garnish with fresh mint leaves, a swirl of extra cream, or croutons, if desired. Serve immediately.Fresh mint leaves, a swirl of cream, croutons
Notes
This soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months. Reheat gently over low heat, avoiding boiling.
