Sometimes the dishes I don’t plan to post or even don’t intend to share on Instagram end up being the most popular. There was a quick photo I took of my breakfast a few months ago that I intended for my friend only, then thought “what the heck, I’ll post it to Instagram”. It ended up being one of the most popular photos and another person actually reposted it! I’m not sure if I think I have to provide a certain level of “chef-quality” recipes or my expectations are too high, but often times, the things I don’t expect end up being home-runs with my followers. I recently posted a photo of a simple asparagus soup on Instagram and Facebook because I thought it was beautiful: spring colors, refreshing green vegetables, and simple photography. One of my friends from school suggested I share it on my blog, so here it is! A simple asparagus and sweet pea soup with lemon yogurt that is perfect for a spring day.
Asparagus is extremely beneficial for the liver by enhancing detoxification pathways – perfect for spring! It is a natural diuretic and helps regulate kidney function. Asparagus is also an excellent vegetable for cancer treatment as its high in selenium and vitamin C: two powerful antioxidants. Green peas are the quintessential spring legume, which we grow in our garden at home. However, gardening in Calgary isn’t the most thriving activity in the spring! I had to use frozen organic peas this time around, but come August, I’ll be overflowing with green-pea goodness! I used a greek yogurt with fresh lemon juice and lemon zest over the top, however, just leave it out to make this recipe vegan.
Dad: I’ll never forget when you almost had a heart attack when I threw out extra asparagus after dinner one night. You quickly turned it into an amazing asparagus soup. This ones for you!
Hope you are all having a sweet start to spring and enjoying the abundance of gifts from mother nature!
- 1 1/2 bunches of asparagus, ends trimmed, cut into 1-inch pieces; ends reserved (approximately 15 oz of asparagus)
- 1 small yellow onion, chopped
- 2 celery stalks, chopped
- 1 Tablespoon ghee or butter + 1 teaspoon
- ¼ cup dry white wine
- 2 garlic cloves, minced
- 2 cups veg stock
- 1 tsp salt + more if needed
- white or black pepper to taste, preferably white
- 1 bouquet garni: 1 bay leaf, 6 thyme sprigs, 1 rosemary sprig, 4 parsley sprigs*
- 1/2 cup sweet green peas (if frozen, make sure they are defrosted)
- 2 cups lightly packed spinach
- 2 teaspoon lemon juice
- micro greens (optional)
- 1 cup plain greek yogurt
- 1/4 teaspoon of lemon zest
- 2 Tablespoons of lemon juice
- Lemon yogurt: mix together yogurt, lemon zest, lemon juice. Set aside.
- In a small saucepan, combine the asparagus ends that you reserved, enough water to cover by an inch and a pinch of salt; bring to a low boil. Simmer over medium-heat for 15 minutes. Take off the heat and cover for later use.
- In a dutch oven or large saucepan, sweat the asparagus, onion and celery with 1 Tablespoon of ghee. After about 5 minutes, when the onion has softened, add the white wine and deglaze the pan. When the white wine has been fully absorbed, add the garlic and cook for another 2 minutes until fragrant.
- Add the vegetable stock, the asparagus stock you made earlier (liquid only; discard stems) salt, pepper, and the bouquet garni; simmer for 10 minutes.
- Add the sweet peas and simmer for another 5 minutes.
- Remove from the heat, stir in the spinach and lemon juice, and remove bouquet garni.
- Blend with an immersion blender or transfer to a high speed blender to blend until thick and creamy.
- Season with salt and pepper.
- Divide into bowls and top with the lemon yogurt and micro greens.
- *Bouquet garni: a bundle of herbs tied together with a string.
- If you don't wish to use yogurt, blending in a bit of cashew cream is a great way to add some vegan creaminess!
