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…
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
Method: The goal here is to keep all the green vegetables as bright as possible, so you want to blanch them just until cooked.
- 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.
- Heat butter in pan, add onions and garlic. Saute until translucent over medium low heat.
- 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.
- 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.