Asparagus and Pea Soup

By MJH

Ingredients

• 1 tablespoon unsalted butter
• 1 large onion, diced
• 2 celery stalks, thinly sliced
• 4 garlic cloves, finely chopped
• 1 large (1-pound) bunch asparagus, trimmed, 2 stalks reserved whole for garnish, the remainder sliced
• 2 cups green peas, fresh or frozen
• 1 teaspoon fine sea salt
• 1 tablespoon lemon juice
• 1/4 cup heavy cream (optional)
• 2 tablespoons finely chopped fresh dill

Details

Adapted from wholefoodsmarket.com

Preparation

Step 1

In a large saucepan, melt butter over medium heat.
Add onion, celery and garlic.
Cook, stirring frequently, until vegetables soften, 6 to 7 minutes. Stir in 5 cups water, sliced asparagus and peas.
Bring to a boil, lower heat and simmer until asparagus is very tender, about 15 minutes.

Working in small batches, purée soup in a blender.
Strain the soup through a sieve, pressing down on any solids with the back of a spoon to remove as much liquid as possible.
Pour it back into the pot.
Place over medium heat until just simmering.
Stir in salt and lemon juice.

Run a vegetable peeler over the reserved asparagus stalks, making asparagus ribbons.
Ladle the soup into bowls and drizzle the top of each with a little cream, if using.
Top with a few asparagus ribbons and dill.