Chilled Asparagus Pea Soup

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.

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Serves 4

  • 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 or dairy-free 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.

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Nutrition Information

Chilled Asparagus Pea Soup

Servings per Recipe: 4

Amount per Serving

Calories:  136

Calories from Fat:  64

Total Fat:  7.2g

Saturated Fat:  1.1g

Cholesterol:  0mg

Sodium:  34mg

Potassium:  433mg

Carbohydrates:  14.2g

Dietary Fiber:  4.5g

Protein:  6g

Sugars:  6.3g

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