Asparagus Pea Soup


Fresh asparagus and pureed canned peas simmered with sauteed sweet onion and celery. Seasoned with garlic and onion powders, fresh and dried basil, a little allspice and salt and pepper! Restaurant worthy I’d say! So, you’re eating out at home tonight! Great!

Makes 5 cups

1-1/2 lbs. fresh asparagus – wash, then break off lower third of stalks and discard

In large saucepan fill with water 2 inches down from top. Bring to boil.

Add asparagus and boil till tender or till done to your liking.

Remove from water with slotted spoon or tongs and place on plate to cool.

Cut into 1 inch lengths.

2 T. extra virgin olive oil

1 T. margarine

1 c. diced sweet onion, 3/8 inch squares

1/2 c. diced celery

1/2 t. salt

2, 15 oz. cans peas including liquid in can – place in blender container and process till smooth

  • to speed up the process, add 1/2 c. of the water to the peas and pea liquid

2 c. water

1 t. salt

2 t. onion powder

2 t. garlic powder

1/4 t. ground allspice

1/2 t. dried basil

1 light handful sliced fresh basil

fresh grind black pepper to taste

In large saucepan, over low heat, melt olive oil with margarine.

Add onion, celery and salt. Cook over low heat till translucent and tender-soft. Rather than char the onion to cook the celery enough, add a few Tablespoons water after they’ve cooked about 10 minutes, then cover till tender to speed up the process.

When done, add pureed peas, water, onion and garlic powders, allspice, dried and fresh basil and black pepper. Stir well, then cook, uncovered, on low heat for 10 minutes.

Add cooked cut asparagus and cook for about 10 minutes longer.

Adjust for salt and pepper.

Serve now or pack in covered containers and refrigerate to reheat for service later.

Variation: For a smooth soup: After the soup is cooked, pour it into blender container 3 cups at a time and process till smooth. Add 1/4 c. sweet Marsala wine, blend again! Serve. Per bowl I added Russian black bread croutons, a spray of vegan parmesan, black pepper grind and a drizzle of extra virgin olive oil!


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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