This chilled spring pea and asparagus soup is topped with a swirl of crème fraiche for a sophisticated spring and summer evening. Serve with a bright, refreshing glass of Grillo from Sicilia DOC.
- Olive Oil
- 12 ounces (1 large bundle) asparagus, trimmed
- One 10 oz. bag of frozen peas
- 4 cloves garlic, minced
- 1 large shallot, thinly sliced
- Salt + Pepper
- 2 cups vegetable broth
- 1/2 lemon, juiced
- 4 tablespoons crème Fresh
In a large saucepan, bring one quart of salted water to a boil. Add the asparagus, let water come back to boil, and boil one minute. Remove the asparagus and place immediately in a large bowl of ice water. Add the peas to the water, and drain as soon as the water comes back to a boil. Add the peas to the asparagus in the ice water.
In a small skillet on medium heat, add 2 teaspoons of Olive Oil, shallot and garlic and sauté for 3 minutes. Scrape into a blender. Add the peas and asparagus, reserving a few for garnish, if desired. Add to the blender 2 cups of broth and a generous pinch of salt and ground pepper. Blend until silky smooth. Taste for seasoning, add the lemon juice and more broth if too thick, and blend quickly to combine. Chill the soup in the refrigerator for at least one hour before serving.
To serve, transfer the soup to bowls, and swirl one tablespoon of crème fresh decoratively into each bowl using a toothpick. Garnish with reserved asparagus tips, and a grind of fresh pepper and serve. Makes 4 servings.