Best 8 Spring Pea Soup With Asparagus And Potatoes Recipes
When the bounty of spring arrives, there's nothing quite like a bowl of spring pea soup with asparagus and potatoes to celebrate the flavors of the season. This vibrant and refreshing soup is packed with the sweet taste of fresh peas, the delicate crunch of asparagus, and the earthy flavor of potatoes. Simmered in a creamy broth, this soup is comfort food at its finest. Whether you're looking for a light lunch or a hearty dinner, this spring pea soup is sure to satisfy.
Check out the recipes below so you can choose the best recipe for yourself!
SPRING PEA SOUP
Truly a soup for the pea lover, this recipe originated with an idea in an old cookbook about eating better to live longer. Sauteed potatoes add body to an easy soup with good texture and superb pea flavor. -Denise Patterson, Bainbridge, Ohio
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 6
Steps:
- In a large saucepan, saute potatoes in butter until lightly browned. Stir in broth; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 10-15 minutes. Add peas; cook until peas are tender, 5-8 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Sprinkle with chives and, if desired, microgreens.
Nutrition Facts : Calories 133 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 1012mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
SPRING PEA SOUP WITH ASPARAGUS AND POTATOES
Sauteed leek, celery, and carrot form a flavorful base; potatoes add heft; and Parmesan rind makes the broth luxurious and savory. But the real stars of the dish are asparagus, English peas, and sugar snap peas, each contributing seasonal flavor to every spoonful.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Heat oil in a medium pot over medium. Add leek, celery, and carrot and cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add broth, 2 cups water, and Parmesan rind. Bring to a boil, then reduce to a simmer. Cook, uncovered, until aromatic, about 10 minutes.
- Add potatoes and simmer until tender, about 8 minutes. Add shelled peas, snap peas, and asparagus tips and stalks; cook, stirring occasionally, until vegetables are bright green and just tender, about 2 minutes. Remove from heat, remove Parmesan rind, and season with salt and pepper. Serve, topped with dill.
ASPARAGUS, PEA AND ZUCCHINI SOUP
Boost the creaminess of this smooth spring vegetable soup by adding a bit of potato.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Add the asparagus, peas and zucchini and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir in the basil and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Reheat the soup if necessary and adjust the consistency and seasoning with additional water, salt and pepper.
- Serve hot sprinkled with asparagus tips, peas and thyme leaves.
SPRING PEA SOUP
Want a tasty, textured pea soup that tastes like springtime? You have to start in the freezer section of the supermarket to get the best results. I like frozen peas to build the base of the soup and then enrich it, last minute, with some fresh peas. Lots of people add bacon or Parmesan to garnish, and that's all fine to me, but I largely prefer the crunch of fresh peas or pea tops (a true sign of spring) and a dollop of sour cream. Use whatever peas are at the supermarket, sugar snap or snow peas.
Provided by Alex Guarnaschelli
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large, heavy-bottomed pot, heat the oil over medium heat. Add the scallions and a generous pinch of salt and pepper. Cook until the scallions are tender, 2 to 3 minutes, then add the peas, stock and 1 cup of water. Bring to boil, then simmer over medium heat and cook for about 5 minutes to allow the peas to soften further.
- Using a jar blender, carefully puree the soup until smooth (see Cook's Note). Pour the soup back into the pot, then add the sour cream and honey, and gently warm for 1 to 2 minutes. Taste for seasoning. Garnish the bottom of each serving bowl with the fresh pea slices and basil leaves. Ladle the soup on top and serve.
FRENCH SPRING SOUP
I make this during asparagus season when my husband's patch is producing a lot. It is very fresh tasting, and the longer it sits, the better it is.
Provided by PAPERGODDESS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
- Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.
- Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 16.1 g, Cholesterol 44.8 mg, Fat 13.8 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 8.5 g, Sodium 1014.2 mg, Sugar 2.3 g
SPRING ESSENCE SOUP WITH PISTOU
I went outside the last part of April and picked what I had available in the garden. I found oregano, leeks, asparagus and rhubarb. This became the base for an essence-of-spring recipe. The rhubarb adds a citrus flavor; which is balanced by the nutty, earthy pistou. It is truly a layering of flavors. -Laurie Bock, Lynden, Washington
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 18
Steps:
- In a large saucepan, saute the leek, carrot and red pepper in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in stock and potatoes. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the asparagus, rhubarb, sugar, salt and pepper; cover and simmer 4-6 minutes longer or until vegetables are tender., Meanwhile, place the oregano, hazelnuts, oil, garlic and salt in a food processor; cover and pulse until blended. Serve with soup.
Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 601mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
SPRING PEA FISH CHOWDER
Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its meatier texture and sweeter flavor.
Provided by Anna Stockwell
Categories Chowder Leek Potato Clam Fish Halibut Cod Milk/Cream Pea Lemon Juice Lemon Basil Spring Quick & Easy One-Pot Meal Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut leeks into 1/4" rounds. Rinse, tossing with hands so that leeks separate into individual rings, and drain thoroughly. Transfer to a medium pot. Add oil and toss to coat. Cover pot and cook over medium heat until leeks begin to soften, 5-6 minutes. Add potatoes, 1 tsp. kosher salt, and 1 1/2 tsp. pepper and stir to combine. Add clam juice, bay leaves, and 2 cups water and bring to a boil. Reduce heat to medium-low and cook, uncovered, until potatoes are fork-tender, 10-12 minutes.
- Season halibut with remaining 1 tsp. kosher salt. Add to pot along with cream and peas and stir to combine. Cook, stirring occasionally, until halibut is opaque, 3-4 minutes. Remove from heat and stir in lemon juice.
- Divide chowder among bowls. Top with pea shoots, basil, and lemon zest. Season with sea salt and a generous amount of pepper.
PEA AND ASPARAGUS SOUP
This delicious and simple soup captures the freshness of spring in the combination of peas and asparagus.
Provided by matrecipes
Time 15m
Yield Serves 2
Number Of Ingredients 4
Steps:
- Add the peas to water and boil them for 3 minutes, then puree and season
- Add fried bacon for an extra salty zing.
- Griddle the asparagus spears and warm some goat'™s cheese over them.
Tips:
- To save time, use frozen peas and asparagus instead of fresh.
- If you don't have vegetable broth, you can use chicken broth or water.
- Add a pinch of red pepper flakes for a little spice.
- Serve the soup with a dollop of sour cream or yogurt, and a sprinkle of chopped fresh herbs.
- This soup is also delicious served cold, so it's a great make-ahead meal.
Conclusion:
This spring pea soup with asparagus and potatoes is a delicious and easy-to-make soup that's perfect for a light lunch or dinner. It's packed with fresh vegetables and has a creamy, flavorful broth. Plus, it's a great way to use up any leftover vegetables you have in your fridge. So next time you're looking for a quick and healthy meal, give this soup a try.
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