Creamy Asparagus Soup with Lemon and Peas
Ingredients
- —250 g green asparagus
- —50 g onion
- —50 g leek
- —40 g celery
- —1 clove garlic
- —100 g frozen peas
- —500 ml vegetable broth
- —1 bay leaf
- —1 tbsp lemon juice
- —pinch of salt
- —pinch of black pepper
Instructions
A soft, creamy soup where green asparagus takes center stage, freshly complemented by lemon and a subtle herbal base.
Finely chop the onion, leek, and celery
Heat a pan and gently warm the vegetables without browning
Add the garlic and sauté briefly
Cut the asparagus into pieces, setting the tips aside
Add the asparagus and bay leaf to the pan
Pour in the vegetable broth and bring to a boil
Let simmer for 15 minutes until everything is tender
Add the peas and cook briefly
Remove the bay leaf and puree the soup until smooth
Briefly cook the asparagus tips separately and add to the soup
Season with lemon juice, salt, and pepper
Serving Tip
Serve this soup warm with a few whole asparagus tips for a refined and fresh appearance.
Storage Tip
Store covered in the refrigerator for up to 2 days and gently reheat.