ingredients
all
2 lbs asparagus
cut into 1-inch pieces
2 cups fresh English peas
shelled
4 tsp olive oil
2 each small yellow onions
diced
1 qt light chicken or vegetable stock
1 cup half and half (or heavy cream)
lemon juice or rice wine vinegar to taste
Kosher salt and black pepper to taste
12 leaves mint
torn
cookware
For the Soup
1
Bring a large pot of salted water to a boil. Add the asparagus and boil briefly, about 30 seconds, until barely tender. Use a spider or slotted spoon to remove immediately to an ice bath. Let chill completely in the ice bath and then drain. Set aside and keep chilled. Repeat with the peas. Heat olive oil in a sauce pan over medium heat. Add onion with a pinch of salt and cook until translucent, about 5 minutes. Remove from heat and set aside. Using a blender or food processor, puree the blanched asparagus and peas with the chicken stock in batches, adding in the cooked onions and mint as you progress. Keep the soup on ice to prevent browning. Stir in the half and half. Taste and adjust seasoning, then keep chilled in an ice bath.
To Serve
2
Serve chilled soup in demitasse cups and garnish with additional mint leaves.