Asparagus blends brilliantly with sweet peas and mint finishes the dish with a refreshing finish. Serve this soup ice cold as the perfect anecdote to a hot summer day. This recipe comes to us from Colleen of FoodieTots.
- 2 tablespoons olive oil
- 1 pound asparagus, cut into 1-inch pieces
- 1 small yellow onion, chopped
- 2 cups low-sodium vegetable broth
- salt and pepper, to taste
- 1 cup fresh peas, shelled
- 6 leaves fresh mint, torn into small pieces
- 1/2 cup nonfat milk
Warm the olive oil in a soup pot over medium heat. Add the onion and cook for about 5 minutes, or until onion becomes translucent.
Add the asparagus, broth and a pinch of salt and pepper. Increase the heat to high and bring to a boil. When broth boils, reduce heat to a simmer and cook for 7 minutes.
Add the peas and cook for an additional 3 minutes, or until the asparagus is just tender when pricked a fork. Remove from heat and let cool. Add the torn mint.
In small batches, puree in a food processor or blender until smooth. Stir in the milk.
Pour soup into a bowl and chill in the refrigerator for at least one hour or set the bowl in a bowl of ice water in the fridge to accelerate the cooling process. When soup is thoroughly chilled garnish with additional mint leaves and enjoy.