Asparagus, Pea and Mint Soup

This is a lovely light soup that is perfect for any season. I like to make it a tiny bit spicy with the addition of red pepper flakes, but if you prefer not to give it a kick, omit the red pepper. The key is to ensure that your final batch of peas are added right before serving, so that they maintain that nice firm texture to make the soup interesting.

Ingredients

Large bunch of asparagus

Salt and pepper, to taste

4 T. butter 1 cup dry white wine 4 cups veggie or chicken stock 1 cup fresh mint, chopped

Dried mint

Garlic salt

2 cups frozen peas

½ cup fresh cream

Parmesan cheese for garnish

Red pepper flakes (optional)

Method

1. Boil the asparagus in a full pot of water until tender.

2. Puree the asparagus and water in a blender until very smooth (no strings or bits are visible).

3. Return the pureed asparagus to the pot, add 1 cup of peas, garlic salt, stock, wine, fresh mint and dried mint, bring to boil and then turn down to low simmer for about 15 minutes.

4. Using immersion blender, blend the soup to break up the peas a little and thicken the soup. It should turn a lovely bright green color.

5. Add red pepper flakes if using.

6. Add fresh cream to smooth out the soup, and 1 cup of frozen peas, simmer for 5 minutes (not longer, as you want the peas to still be intact).

7. Season with salt and pepper to taste.

8. Serve with a sprinkle of grated parmesan as garnish. You can also drizzle a little olive oil over the top if desired.

In the Glass

A crisp Sauvignon Blanc or Italian Friulano would accompany this soup very well. My ideal choice would be an Italian Vermentino, which is sufficiently balanced to compliment but not overwhelm the delicate flavors in the soup.