Puréed Asparagus Spinach & Pea Soup

I rarely use my site as a platform for venting but when I think about St. Patrick’s Day, it brings a sting of anxiety rather than a wave of celebration for me. Several years back, the day following St. Patty’s, I was returning after an early morning workout.

I noticed a man in his 30s following me home who obviously had been drinking for almost a day straight. When he wouldn’t leave me alone, I ran into my local diner. He pinned me between the wall and a glass door and would not let me out until I promised that I would have a cup of coffee with him.

It felt like a true out of body experience as not a soul wanted to help and everyone was going about their business, including the waitress who, I thought, knew me. My last option: to cry. I think a cocktail of my tears and frustration sobered him up.

This experience makes me empathetic to women who have been attacked vs. just followed and forced to have a cup of coffee with a drunk stranger.

So, instead of creating a food colored pumped pastry, I opted for a bright healthy dish, in all hues of green; to help ease back into this festive holiday with joy and good Spring energy…



Serves 2-4.

1 bunch asparagus

10 oz frozen peas (or 1 package)

4 cups spinach (or 1 package)

1 small onion, chopped

3 garlic cloves, minced

2 tablespoons unsalted butter

2 cups chicken broth

1/2 cup purified water

2 tbs dry Sherry, or vinegar like champagne or apple cider

2 tsp salt, plus more to taste

Toasted pepita (pumpkin) seeds

Photo Mar 02, 12 54 08 PM



Method: The goal here is to keep all the green vegetables as bright as possible, so you want to blanch them just until cooked.

  1. Bring two quarts of salted water to boil. Submerge asparagus and blanch for 20 seconds, until bright green. Immediately drain and place in ice bath to stop from cooking.
  2. Heat butter in pan, add onions and garlic. Saute until translucent over medium low heat.
  3. Add blanched asparagus and cook for 2-3 minutes. Incorporate spinach by the handful until all has been added, and stir all ingredients. Finally, add frozen peas and stir everything together. Add 2 cups chicken broth and 1/2 cup water, cover and simmer on medium heat for 5 minutes to marry flavors.
  4. Transfer soup to high-speed blender and blend until smooth. Add an asparagus tip, a couple peas, and a spinach leaf to the top of each bowl of soup, and a drizzle with high quality olive oil.



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