Asparagus and Pea Soup: Simple & Good for Souper (Soup, Salad & Sammie) Sundays

I was craving a very simple soup, something healthy and green to balance out some Easter indulgences I enjoyed this week. I found this recipe for Asparagus and Pea Soup in "Very Simple Food" by Jill Dupleix and since I had just grabbed a bunch of fresh, local asparagus and had peas in my freezer, it was easy to put together. The recipe calls for a bunch of parsley leaves thrown in at the end but since I had some mint and tarragon from other recipes to use up, I added them to the parsley leaves to make it taste even more like spring.

Asparagus is an excellent source of vitamins K and C and folate while peas are a good source of vitamins K and C, manganese and fiber, making this a good nutritious soup and a great way to get some more veggies into a meal.

Jill Dupleix says, "With any green vegetable soup, I suggest whizzing in a handful of fresh flat-leaf parsley just before serving, to intensify the freshness and the color."

Asparagus and Pea Soup

"Very Simple Food" by Jill Dupleix

(Serves 6)

2 & 1/4 lb thick asparagus spears

5 cups chicken stock

1 & 2/3 cups shelled fresh or frozen green peas

sea salt

freshly ground black pepper

handful of flat-leaf parsley leaves (I added tarragon and mint)

Wash the asparagus, then bend the spears until they snap; discard the woody ends. Finally chop the asparagus stalks, reserving the tips for serving.

Bring the chicken stock to a boil, add the chopped asparagus and green peas, and simmer for 15 minutes until soft. Add sea salt and pepper, and taste.

Cool the soup a little, then puree in the blender or food processor in batches. Add the parsley leaves (and other herbs if using) to the last batch.

To serve, gently reheat the soup with the asparagus tips for about 5 minutes, then ladle into four warmed soup bowls. I don't think it needs cream, but you could add a spoonful or two when reheating if you're feeling creamy.

Notes/Results: Excellent! I like the combination of the asparagus and peas as well as the creamy texture it has without any milk or cream added to it. The tarragon, mint and parsley added great flavor to the veggies. There were a few edible flowers in the salad mix in my CSA box this week (a sure sign of spring!) and I thought they made a pretty garnish for the soup--although you could simply use the herbs and asparagus tips as Dupleix does. A cup of this soup makes a great healthy starter for dinner or pairs well with a sandwich for lunch. It also works well both hot and chilled, depending on your mood and the weather. I would make this again.

Let's see who is in the Souper Sunday kitchen on this Easter Sunday:

Welcome to Ann from Split Pear-sonality joining us from Texas and here with a hearty Irish Potato & Leek Soup. Unfortunately Ann got some food poisoning at the end of Spring Break and says, "But the right antidote was a lovely cup of the simplest of soups. To boot, after the weather unexpectedly got chilly last weekend (in the middle of SPRING!), I reached for this warm and comforting potato and leek soup from a cookbook called Irish Pub Cooking. Just the thing for when the weather is awful outside.Or when solid food makes you want to hurl. Take your pick......." Nice to have you at Souper Sundays Ann!

Lee Ann from Mangos, Chili and Z and I share the same philosophy--as she says, "In my humble opinion a perfect meal, anytime of year is a luscious salad, a well-flavored delicious soup and a chunk of crusty bread." Her most recent perfect meal included this unique Creamy Olive Soup. Lee Ann says, "This is a delicious and elegant soup and with white wine, both black and pimento-stuffed olives, light cream, is a knockout anytime of year. This can be served as a first course, or add some chicken to make a heartier entrée."

Speaking of unique soups, Spencer from Live2EatEat2Live is back with us this week and with a traditional Chinese Chicken Feet Soup. Spencer says, "My experience is that Chinese like soups. As far as I know, there are two types of soups. Soups prepared quickly, and soups simmered for a long time. The Chinese use soups for food and as tonics to help balance the body. Chicken feet soup is one of those soups that taste good (to me anyway), and is good for you. According to our Qi Master friend, the feet contains collagen which is supposed to help the skin retain its youthfulness." (Be sure to go visit to read the rest of the fun and interesting post on Spencer's cooking lesson!)



Lauren from Healthy. Delicious. is here with a gorgeous Herb Salad with Lemon-Poppy Vinaigrette and Warm Goat Cheese Croutons. She says, "I’ve been playing around with the idea of a lemon-poppy vinaigrette for a while now, but I could never figure out the right application for it. Finally I decided to pair it with this delicate salad that is super simple yet bursting with flavor. I’m not exaggerating at all when I say that this may be my favorite salad of all time! The tartness of the lemon-poppy vinaigrette, the warm, creamy goat cheese with a slight crunch from the breading, the fresh herbs that set the salad over the top in the flavor department – it all comes together in one big plate full of yum."

After reviewing "Becoming Raw"--a guide to vegan, raw foods diets, Natashya at Living in the Kitchen with Puppies decided to try one of the recipes included in the book, this bright Ruby Red Salad, full of beets, carrots,cranberries, walnuts and other healthy ingredients. She says, "There is a chapter on nutritional guidelines and menus, with lots of exciting and fresh recipes to try and advice on how to combine them in your day. As a demonstration, I made the Ruby Red Salad this weekend. It is delightfully sweet and hearty and healthy, designed to help flush your system and fill you with vibrant energy."

Wonderful soups and salads this week! Thanks to Ann, Lee Ann, Spencer, Lauren and Natashya for participating. If you have a soup, salad or sandwich you would like to share, click on the Souper Sundays logo on the side bar for all of the details.

Happy Easter! Have a fabulous week.