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!