Asparagus, green peas, leeks and green garlic soup

The weather has been weird, some days it is hot, and some days it has been cooler, especially in the nights it is much cooler, and long sleeves are still on in the night. It is not soup season, but it is soup season! So confusing, ain’t it? It is also extremely fresh produce season 🙂 , which means fresh asparagus, peas, green garlic, green onions, leeks all showing up in plentiful bounty at the farmer’s market. I have been getting asparagus every week since my girl loves it. She loves it simply sautéed in olive oil, with some garlic, red chilli flakes, and a squeeze of lemon on the top. She is a foodie, that child! She loves her vegetables, and fruits! I recently bought these sweet peppers from Trader Joes, a whole big bag! And she has been having a couple of them in her lunch box on a daily basis. This makes me very happy to see her enjoying her food. She is open to trying different foods, cuisines too. My little one not so much. I love her zeal to eat good food.

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So I brought home all this fresh produce from the market, and I had to make a delicious soup with the asparagus, peas, leek, green garlic. This is as fresh as it can get! I brought these beautiful beets home as well from the farmer’s market, and so I decided to make Roasted Rosemary Beet chips from Minimalist Baker’s beautiful blog. The beet chips are really easy to make, and super delicious to munch on as is! I think I finished half of them once they were baked and set! They are so good by itself.

 

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The soup is super easy to make, and you can omit the heavy cream or milk, and make it completely vegan without the crème fraiche as well. I just the little touches to add a little bit of luxury and silkiness to the soup. I love how fresh and delicious and easy this soup is. And it comes together pretty quickly too. Also, it has all the healthy ingredients, and makes for great next day meals as well. The lemon in the soup, and the lemon in the crème fraiche adds a wonderful freshness to the soup.

 

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If you do make this soup, make sure to tag #thejamlab on Instagram and/or leave a comment on this blog post!

 

Hope you all have a good rest of the week!

 

XO

Amisha

Asparagus, green peas, leeks and green garlic soup

Ingredients

  • Soup:
  • 1 pound of asparagus, end of the stalks trimmed, and cut into 2 inch pieces
  • 2 cups of chopped leeks
  • Âľ cup of fresh green garlic chopped fine
  • 1 cup fresh or frozen peas
  • 3 cups vegetable broth
  • ½ cup heavy cream or milk(if you want to keep it light) Or almond milk to keep it vegan
  • 1 shallot finely chopped
  • 2 tbsp fresh lemon thyme finely chopped
  • 2 tbsp freshly squeezed lemon juice
  • 3 tbsp olive oil
  • 2 teaspoons of salt(add more if necessary)
  • 2 teaspoons of pepper(add more if necessary)
  • Baked Rosemary Beet Chips:
  • (Recipe from Minimalist Baker)
  • 3 medium-large beets, rinsed and scrubbed(You can get red and yellow variety)
  • Olive or canola oil
  • Pinch each sea salt + black pepper
  • 2-3 sprigs rosemary, roughly chopped
  • Garnish:
  • ½ cup crème fraiche
  • Pinch of salt and pepper
  • 1 tbsp lemon juice

Instructions

  1. Baked Rosemary Beet Chips:
  2. Preheat oven to 375 degrees F (190 C) and place oven rack in the center of the oven. Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.
  3. Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt, pepper, and the rosemary. Toss to coat. Then arrange in a single layer, making sure the slices aren’t touching. Bake for 30 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly.
  4. Remove from oven. Let cool. Then serve.
  5. Soup:
  6. In a large pot, on medium heat, add olive oil. Add in the shallots and green garlic and saute for 2 minutes until it is translucent. Now add in the asparagus, leeks, peas. Add in the salt, pepper, thyme and saute for about 7-10 minutes, until softened. Now add in the vegetable broth and let it simmer on medium heat for about 15 minutes. Switch off the stove. Now add in the ingredients slowly into a high speed blender, and blend until smooth.
  7. Add it back into the pot at medium heat. Add the heavy cream, or almond milk if you do not want to use heavy cream. Stir it in. Let it boil for another 5-7 minutes. Switch off the stove.
  8. In a small bowl, mix the crème fraiche, lemon juice, salt and pepper.
  9. Pour the soups in the bowls. Garnish with the crème fraiche mixture and some roasted rosemary beet chips! Serve with toasted olive oil bread.
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