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Asparagus, Spinach and Pea Soup

  • Prep 10 min
  • Total 25 min
  • Ingredients 10
  • Servings 4

Ingredients

2
tablespoons butter
4
tablespoons white onion, finely chopped
1
teaspoon garlic, finely minced
1
pound green asparagus
1
cup spinach
1
cup peas
4
cups chicken broth
1/2
cup half and half cream
1/2
cup toasted pine nuts
1/2
teaspoon lemon zest

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

When blending hot soups, remember that hot liquids can cause pressure to build up in the blender. Don't blend everything in one batch, and always place a rag over the lid of the blender so that it doesn't fly off.

Generally speaking, cream soups are all made the same way, and all that really changes is the vegetable you use. You can prepare the base ahead of time and freeze it until you're ready to finish it off. You can use light cream, or skip the cream altogether for a lighter version. Whether you love them already or not, if you haven't added cream soups to your menu yet, give this one a try and see for yourself. For a cold day, or a slightly formal dinner, try this exquisite asparagus, spinach, and pea soup as a starter. The toasted pine nuts add a special touch to this soup.

Directions

  • 1 Heat the oil in a pot.
  • 2 Sauté the onion and garlic over medium heat for 3 minutes. Add the asparagus, spinach, peas, and two cups of broth. Cook until the peas and asparagus are soft.
  • 3 Allow to cool for a bit. Blend in two batches, until you get a smooth cream with uniform consistency.
  • 4 Pour the cream back into the pot and add the remaining cups of broth, half and half, lime zest, salt, and pepper to taste.
  • 5 Serve the soup in bowls. Top the soup with the pine nuts and serve.

Generally speaking, cream soups are all made the same way, and all that really changes is the vegetable you use. You can prepare the base ahead of time and freeze it until you're ready to finish it off. You can use light cream, or skip the cream altogether for a lighter version. Whether you love them already or not, if you haven't added cream soups to your menu yet, give this one a try and see for yourself. For a cold day, or a slightly formal dinner, try this exquisite asparagus, spinach, and pea soup as a starter. The toasted pine nuts add a special touch to this soup.

Rate and Comment

Erica Dinho Erica Dinho
September 20, 2016

Generally speaking, cream soups are all made the same way, and all that really changes is the vegetable you use. You can prepare the base ahead of time and freeze it until you're ready to finish it off. You can use light cream, or skip the cream altogether for a lighter version. Whether you love them already or not, if you haven't added cream soups to your menu yet, give this one a try and see for yourself. For a cold day, or a slightly formal dinner, try this exquisite asparagus, spinach, and pea soup as a starter. The toasted pine nuts add a special touch to this soup.