Day 310: Asparagus & Peas Part 1

It's asparagus season and I just can't get enough of it this year!  I grill it, I roast it, I throw it into pasta.  There are a million great ways to eat asparagus.  Tonight I made it into soup!

Ingredients:

2 pounds fresh asparagus, ends removed and stems cut into 2-inch pieces

1 shallot bulb, cut into large pieces

6 spring of fresh thyme

Small box or bag of frozen peas, defrosted

2 14-ounce cans of chicken broth (or vegetable broth to make a vegetarian version)

High quality olive oil

Preheat oven to 375 degrees.

Toss asparagus, shallot, and thyme with 1T olive oil and a generous dose of S&P.  Lay veggies out in a single layer on a non-stick baking sheet (coated with non-stick spray) and roast for 15 minutes.  

Allow the veggies to cool for a couple of minutes and then place the asparagus and shallot pieces in a food processor (do not include the thyme).  Add defrosted peas and puree everything together.  Stop occasionally and scrape down the side of the bowl with a spatula.  

Once you have a consistent puree, transfer vegetable mixture to a medium sized pot.  Add broth and bring to a boil.  Reduce the heat and simmer for 10 minutes.  

Run soup through a very fine strainer, pressing gently to separate the liquid from the solid.  Return the liquid to a pot and simmer for a few minutes.  Ladle soup into bowls and drizzle some high quality olive oil over the top.

I paired a bowl of soup with a spicy tuna roll (store bought) and a glass (or two) of sauvignon blanc.  What a great, fresh and refreshing meal!

I refrigerated the soup solids and plan to use them later this week, either as a ravioli stuffing or mixed with some pasta.  It could also be used as a brushetta topping or if mixed with some sour cream, as a dip for fresh veggies.  These fresh flavors are just too good to throw away, so I'll find something tasty to do with them!