Asparagus blends brilliantly with sweet peas and mint finishes the dish with a refreshing finish. Serve this soup ice cold as the perfect antidote 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.
Chilled Asparagus Pea Soup
Servings per Recipe: 4Amount per Serving
Calories from Fat: 64
Total Fat: 7.2g
Saturated Fat: 1.1g
Dietary Fiber: 4.5g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.