I am in love with the combo that I created with this salad. So much so that I needed a soup with similar flavors.
Recent research states that a pureed soup is more filling than a chunky soup of the same contents.
And I think it's prettier too.
PS: Have you noticed that all of my recipes this week have been green? That was on purpose. For the bit of Irish in all of us.
Spring Bisque with Asparagus, Peas and Pistachios
2 tsp olive oil
2 shallots, finely sliced
3 cups vegetable broth
1 bunch asparagus, trimmed and chopped
1 lb frozen peas
2 Tbsp fresh parsley leaves, chopped
1/3 cup shelled salted pistachios, finely chopped
1/3 tsp fresh ground black pepper
6 oz crumbled feta cheese
Heat olive oil over medium high heat in a large soup pot. Add shallots and saute for ~2 minutes. Add chopped asparagus and saute for additional 3-4 minutes. Pour in vegetable broth and bring to a low boil. Reduce heat to medium, then add frozen peas, parsley, pistachios, pepper and feta. Bring to a boil, then reduce heat to low and cook for ~5 minutes.
Use an immersion blender to blend soup until smooth. Alternatively, you may transfer batches to a blender and blend until smooth.
Nutrition Info per ~1 1/4 cups: 208 calories, 12 g fat, 11 g protein, 13 g carbohydrates, 5 g fiber