Ingredients
2 bunches of pencil asparagus, approximately 2 or 3 lbs
2 medium potatoes, well cleaned and diced
1 16 oz bag frozen peas
1 large onion
garlic powder
salt and pepper
olive oil
1/4 cup butter (1/2 stick)
Prep asparagus, breaking or cutting off tough ends. Save tips from about 1/4 a bunch. Cut remaining asparagus into 1 - 2 inch segments.
Sautee onion in olive oil until brown and fragrant, add asparagus segments and potatoes, sautee until halfway cooked, about 10 minutes. Add peas and water to cover + about 1 inch more.
Bring to boil and reduce to a simmer, add garlic powder, salt and pepper. Cook until all vegetables are tender, about 15 minutes.
Cool. Puree with immersion blender. (Some soup recipes call for straining at this point, but we keep the fiber. It's good for you.) Add butter. Taste and adjust salt, pepper and garlic powder if necessary.
Separately, roast asparagus tips with olive oil and salt until brown and crisp.
Serve hot or cold, garnished with asparagus tips.
2 bunches of pencil asparagus, approximately 2 or 3 lbs
2 medium potatoes, well cleaned and diced
1 16 oz bag frozen peas
1 large onion
garlic powder
salt and pepper
olive oil
1/4 cup butter (1/2 stick)
Prep asparagus, breaking or cutting off tough ends. Save tips from about 1/4 a bunch. Cut remaining asparagus into 1 - 2 inch segments.
Sautee onion in olive oil until brown and fragrant, add asparagus segments and potatoes, sautee until halfway cooked, about 10 minutes. Add peas and water to cover + about 1 inch more.
Bring to boil and reduce to a simmer, add garlic powder, salt and pepper. Cook until all vegetables are tender, about 15 minutes.
Cool. Puree with immersion blender. (Some soup recipes call for straining at this point, but we keep the fiber. It's good for you.) Add butter. Taste and adjust salt, pepper and garlic powder if necessary.
Separately, roast asparagus tips with olive oil and salt until brown and crisp.
Serve hot or cold, garnished with asparagus tips.
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