Springtime Favorites: Pea and Asparagus Soup

While we are hardly in spring anymore, particularly in DC, this soup shines most brightly at Springtime, when crops are delivering the season's high of sweet peas and tender asparagus. I had some asparagus in my freezer that I'd been planning on roasting. But given that I've been in a soup making kick, I yielded myself to inspiration upon seeing a package of petite peas from Trader Joe's next to the asparagus. And the ad hoc addition of a rind of Parmesan cheese that was bound for the trash added a creamy, yet subtle flavor that invoked a bit of Fall (my favorite season), in my opinion. I made enough soup to yield about 1 serving (maybe 1 1/2 or 2 if you're really trying to cut back, but it's vegetable soup so it's good for you). Feel free to double or triple these ingredients to yield enough for a dinner for two, or a couple of mid week lunches.

Asparagus and Pea Soup
Serves 1-2

Ingredients:
1 T unsalted butter
1/2 small onion, diced
1 clove garlic, finely sliced or diced
2 t rice vinegar
1 T olive oil
1 C chicken stock
6 oz (petite) peas
6 oz asparagus, cut into 1" pieces
rind of Parmesan cheese (optional)
1/4 C heavy cream (optional)

Method:
Melt the butter in a medium sauce pan over medium heat. Add the garlic and onion and cook until the onion is translucent.

Turn up the heat to high to brown the onion and garlic. When browned, add the vinegar, lower the heat to medium then add the olive oil and chicken stock.

Add the peas, asparagus and Parmesan cheese rind and cook over medium heat for 20-30 minutes.

Remove the rind. Add the soup to a blender or use an immersion blender and puree. If you are planning on freezing the soup for later, do not add the heavy cream until before eating. Otherwise, add the cream and blend for another 30 seconds.

For a thinner, silkier soup, pour the mixture through a sieve or strainer. (You don't have to reserve the mash that is left behind, but I figured the 1/2 cup that was left over plus the 1/2 cup of artichoke-mushroom soup that I still had and some homemade bread would make for a good lunch today.)

Serve, garnish with a dollop of creme fraiche (literally fresh cream) or greek yogurt or your homemade yogurt (more on that later), topped with grated Parmesan cheese or maybe some basil chiffonade (thin slices of basil). Anything to make it pretty, because as we know, appetizing food and satisfaction are about presentation as much they are about flavor.