While touring Mexico, many restaurants would serve hot soup while the temperature climbed outside. Sweating, I give it a shot and was overwhelmed by the flavors. I was baffled that a soup could taste that good.
Since then, I’ve made soup a staple around the household. Concentrating on big flavors in a tiny bowl. It’s perfect for the pregame before a dinner or as an afternoon treat.
This deliciously green Spring Pea and Asparagus soup is packed full of Flavor that will surprise eater; even the little ones will love it.
For the Soup
In a large pot on medium high heat, add olive oil, garlic, diced shallots and onion with a pinch of salt. Cook until onion is translucent in color. Reduce heat to medium and add asparagus. Stir occasionally until asparagus is tender. Add peas and 4 cups of vegetable stock (should just about cover the vegetables). Cook for another 5 minutes then transfer to a blender. While blending, add 2 tablespoons of olive oil. Once smooth, put through a sieve and transfer back into the pot on medium low heat. Stir in 1/2 jar of creme fraiche until well combined. Add salt and pepper to taste and place on low heat stirring occasionally until ready to serve.
Portion out in to desired bowl. Drizzle with olive oil and freshly cracked pepper.
Bon appetite! x