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Asparagus & Sweet Pea Soup

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Asparagus & Sweet Pea Soup
Asparagus & Sweet Pea Soup
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Votes: 0
Rating: 0
Rate this recipe!
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Ingredients
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 1/2 onion sliced
  • 2 tbsp flour
  • 1 cup chicken broth
  • 1 1/2 cups milk
  • 1/2 tsp white pepper
  • 1 tsp salt
  • 1/2 lb asparagus cut into one-inch stalks, about 15 thin stalks or 8-10 Thick ones
  • 1 cup sweet peas if frozen, defrost
  • 1 lemon wedge
Servings: People
Ingredients
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 1/2 onion sliced
  • 2 tbsp flour
  • 1 cup chicken broth
  • 1 1/2 cups milk
  • 1/2 tsp white pepper
  • 1 tsp salt
  • 1/2 lb asparagus cut into one-inch stalks, about 15 thin stalks or 8-10 Thick ones
  • 1 cup sweet peas if frozen, defrost
  • 1 lemon wedge
Servings: People
Instructions
  1. In a medium saucepan, melt butter and then add garlic, onion and sauté for about two minutes.
  2. Add flour and stir. The flour will clump and form a “roux,” at which time you will add chicken broth, milk, white pepper, and salt. Stir occasionally and bring to a slow boil.
  3. It will start to thicken. It should coat the back of wooden spoon. Taste and add salt if needed.
  4. Lower heat to medium and add asparagus and cover. Let cook for about 6 minutes, take off heat and then add peas.
  5. Let cool for about 10 to 15 minutes to thicken until simply warm. Place in a food processor or blender and purée until smooth. Reheat over low heat and salt to taste.
  6. When done, take off heat, squeeze the lemon wedge and stir to incorporate.
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