Easy | Servings: 4 | Ready In: 25 minutes | Yield: 6 cups
The delicious flavors of Spring shine in this easy, fat-free soup. The trick to this dairy-free, gluten-free recipe is using the ends of the leek and asparagus for maximum flavor. Green peas add healthy protein and bright green color.
- 1 medium leek, white and green parts divided , trimmed and sliced
- 1 1/2 pounds asparagus (about 1 bunch)
- 2 cups vegetable broth, low sodium
- 1 medium Yukon Gold potato, diced (about 1/2 cup cubes)
- 2 tablespoons fresh tarragon (or 1 tablespoon dried tarragon)
- 1 cup water
- 1/2 cup peas, frozen and thawed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
How it’s Done:
To make the Asparagus Tarragon Pea Soup: Trim the green parts off the leek and set aside. Slice the white part of the leek and rinse thoroughly under running water. Trim the woody ends off the asparagus, but don’t throw them away. Simply set aside.
In a medium pot, combine the white leeks, potato, asparagus tips, and tarragon.
Separately, rinse the green parts of the leek and the woody ends of the asparagus. Place the green leeks and woody asparagus pieces in cheesecloth or a reusable soup bag. Add the bag to the pot, along with the vegetable stock and 1 cup of water.
Cover and bring to a boil. Reduce the heat and simmer 10-15 minutes, just until the potatoes are tender.
Remove the soup bag (or cheesecloth) from the soup. Place the cooked leek potato mixture into a blender, along with the peas, salt, and pepper. Puree until smooth.
Add warm water, as needed, to reach a smooth, pourable consistency. Taste to adjust seasoning.
Garnish with fresh tarragon and peas to serve.
Yield: 6 cups
Chef’ Katie’s Tips:
How to Trim Asparagus: Break off the woody end of one asparagus spear. Use the “breaking point” of the one stalk to guide you on where to trim the whole bunch. Keep the top half of the asparagus bundled in the rubber band for easier trimming.
Chilled Soup: For a chilled version, keep the peas frozen until pureeing. You can add cold water or ice to thin the soup.
Extra Vegan Protein: For extra protein, add 1 cup of canned cannellini beans along with the potato and leek mixture. Then just puree the beans with the rest of the soup.
Freeze the Asparagus Ends: Anytime you trim asparagus, you can freeze the woody ends. When you have about 6 cups, make an asparagus stock. Simply combine the ends with 1 carrot, 1/2 onion, 1 tablespoon fresh thyme, and 4 cups of water. Simmer 25 minutes, then strain and chill. Use for this recipe or make an asparagus risotto.
Serving size: 1/6 of a recipe (about 1 1/2 cups).
Amount Per Serving
Calories From Fat (3%) 2.62
% Daily Value
- Total Fat 0.31g <1%
- Saturated Fat 0.09g <1%
- Cholesterol 0mg 0%
- Sodium 236.74mg 10%
- Potassium 501.43mg 14%
- Total Carbohydrates 15.33g 5%
- Fiber 5.88g 24%
- Sugar 6.37g
- Protein 5.32g 11%
- Calcium 17.78mg 2%
- Iron 55.52mg 308%
- Vitamin A 1716.29IU 34%
- Vitamin C 0.05mg <1%
Shopping and Gear List
- Edward & Sons Low Sodium Veggie Bouillon Cubes, 2.2-Ounce Boxes (Pack of 12)
- Tarragon Tin
- GOOTRADES 12 Pack Reusable Soup Bags,Kitchen Food Strainer Spice Filter Bag,10×8 inch