What it is:
An easy-to-make soup that can be finished as a simple way to cool off while satisfying your hunger on a hot summers day, or as a fancy, seemingly decadent start to your next dinner party. The choice is totally up to you!
For 2-3 servings:
1 bunch of asparagus (about 1 lb)
1/2 bag of frozen peas (about 1 1/2 cups)
2 tbsps unsalted butter
1 large shallot, chopped (about 1/4 cup)
1 cup heavy cream
Kosher salt and fresh ground white pepper
1/2 tsp fresh lemon juice or more to taste
1 tsp thinly sliced chives
What you do:
1. Melt the butter in a 4-quart saucepan over medium-low heat
2. Slice and add the shallots and cook, stirring occasionally, until soft but not colored, about 5 minutes.
3. Trim the tough bottoms off the asparagus and cut the rest of the spears into 1-inch pieces.
4. Add the cream, 1 cup of water, 1 tsp salt, and 3/4 tsp white pepper.
5. Increase the heat to high and bring the liquid to a boil.
6. Add the asparagus, lower to a simmer, and cook until tender but still quite green, about 5 minutes.
7. Add peas and cook for additional 2-3 minutes.
8. Puree the soup.
9. Stir in the lemon juice, and season to taste with salt and pepper and more lemon juice, if you like.
10. Serve the soup chilled in cups or small bowls, topped with the croutons and chives. You can also add feta for and additional layer of flavor.
Recipe courtesy of Fairway