Asparagus Pea Soup

Asparagus Pea Soup
Contributor
Asparagus Pea Soup
Au Bon Pain

Asparagus Pea Soup

This creamy spring soup, courtesy of Au Bon Pain, is a delicious way to eat more seasonal vegetables. Petite peas give it a subtle sweetness that pairs nicely with the salty Parmigiano-Reggiano cheese. A hint of fresh chives and a bit of heavy cream finish this silky soup perfectly, making it a welcome addition to any spring meal.

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6
Servings
351
Calories Per Serving
Deliver Ingredients

Notes

At Au Bon Pain, we like to keep a little definition to the ingredients so that the soup isn’t complete smooth. 

If you don’t have an immersion blender you can puree the soup in batches in a blender, but use caution: hot ingredients expand when they’re blended (because of the steam).

Ingredients

  • 4 Tablespoons canola oil
  • 1 Cup onion, medium dice
  • ½ Cup celery, medium dice
  • 2 bunches asparagus, cooked and chopped into 1-inch pieces
  • 1 Cup petite green peas, frozen
  • 1 clove garlic, finely chopped
  • 6 Cups vegetable stock
  • 1 Cup heavy cream
  • 1 Tablespoon fresh chives, finely chopped
  • 1 Tablespoon Parmigiano-Reggiano cheese
  • Juice of half a lemon
  • Salt, to taste
  • Pepper, to taste

Directions

In a heavy bottomed soup pot, heat the oil over medium heat and sauté the onion and celery until they begin to sweat and soften, approximately 5—7 minutes. 

Add the chopped asparagus (reserve the tops), peas, and garlic; cook about 1 minute more.

Add the vegetable stock and bring it to a boil. Partially cover the pot, reduce the heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.

Remove the soup from heat and use an immersion blender to puree the ingredients to your preferred consistency. Return the soup to low heat and add the heavy cream, chives, Parmigiano-Reggiano, fresh lemon juice, salt, and pepper to taste.  Bring the soup to a low simmer for five minutes before serving with the reserved asparagus tops.

Nutritional Facts

Total Fat
20g
29%
Sugar
10g
11%
Saturated Fat
7g
29%
Cholesterol
40mg
13%
Carbohydrate, by difference
33g
25%
Protein
10g
22%
Vitamin A, RAE
105µg
15%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
28µg
31%
Calcium, Ca
162mg
16%
Choline, total
23mg
5%
Fiber, total dietary
4g
16%
Fluoride, F
1µg
0%
Folate, total
41µg
10%
Iron, Fe
2mg
11%
Magnesium, Mg
20mg
6%
Niacin
2mg
14%
Phosphorus, P
113mg
16%
Selenium, Se
8µg
15%
Sodium, Na
712mg
47%
Water
75g
3%
Zinc, Zn
1mg
13%

Asparagus Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Asparagus Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.