Free Recipe, Mediterranean 20 Souperlicious Soup
Mediterranean Asparagus Soup
Makes 6 servings
Sip into something refreshing with Mediterranean Asparagus Soup! This vibrant, green delight is like a garden in a bowl, bursting with fresh asparagus and zesty herbs. It’s a smooth and creamy escape to the Mediterranean, spoonful by spoonful!
INGREDIENTS
2 tablespoons extra virgin olive oil, plus more for garnish
1 onion, finely diced
4 garlic cloves, pressed or minced
2 celery stalks, finely chopped
1 large leek, finely diced (white and tender green parts only)
6 cups homemade vegetable broth or low-sodium store bought
1 1/2 pounds asparagus, woody ends trimmed and discarded, tips reserved, and remaining stalks roughly chopped
4 cups frozen peas
1 bay leaf
Kosher salt
Freshly ground pepper
Fresh lemon juice
Fresh chives, finely chopped
INSTRUCTIONS
1. In a large soup pot or Dutch oven over medium heat, add 2 tablespoons of olive oil. Once the oil shimmers, follow with the onion and cook until it turns golden, about 10 minutes. Add the garlic and bay leaf and stir until the aroma from the garlic is released, about 1 minute. Add celery and leeks and cook until they soften, about 5 minutes.
2. Add the vegetable broth and bring to a boil, then lower the heat to simmer. Add the asparagus and peas and cook until tender, about 20 minutes.
3. Remove the bay leaf and blend the soup using an immersion blender until smooth (or transfer to a blender, working in batches and with the steam cap off for safety). Add salt, pepper and lemon juice, taste the soup and adjust accordingly. Add reserved asparagus tips and cook until tender, about 3 to 5 minutes.
4. Ladle the soup into bowls, drizzle olive oil and sprinkle freshly chopped chives on top before serving with some crusty bread.
This AMAZING Recipe can be found in our new Mediterranean 20 Souperlicious Soup cookbook here
