Creamy Asparagus Soup
Ingredients
- 2 tablespoons extra-virgin olive oil, more for drizzling
- 3 scallions, chopped
- 2 small Yukon gold potatoes, 1½ cups diced
- 3 garlic cloves, minced
- Heaping ½ teaspoon sea salt, more to taste
- ½ teaspoon freshly ground black pepper
- 3 cups water
- 2 cups chopped asparagus
- 1 cup frozen peas
- 1 heaping teaspoon Dijon mustard*
- 3 tablespoons lemon juice
- ½ teaspoon lemon zest
- 1 packed cup basil
- Fresh mint sprigs, optional
Mint & Pine Nut Topping
- ¼ cup toasted pine nuts, chopped
- ¼ cup fresh mint, minced
- Pinch of red pepper flakes
- Pinch of salt
Instructions
- 1
Topping - Make the mint & pine nut topping by chopping together the pine nuts, mint, red pepper flakes, and salt. Set aside.
- 2
Soup Base - Heat the oil in a medium pot over medium heat. Add the scallions and cook for 1 to 2 minutes, or until soft. Add the potatoes, garlic, salt, pepper, and water and simmer for 12 minutes or until the potatoes are fork-tender.
- 3
Simmer & Blend - Add the asparagus to the pot of potatoes and continue simmering for 5 more minutes. Remove the pot from the heat and let cool for 5 minutes. Stir in the peas and then transfer the soup to a blender. Add the mustard, lemon juice, and lemon zest and blend until creamy. Add the basil and blend until combined. Season to taste.
- 4
Serve - Portion the soup into bowls and sprinkle with the mint & pine nut topping, drizzles of olive oil, and a few sprigs of fresh mint, if desired. Serve with crusty bread.
