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A combination of silky smooth and chunky, this versatile, well-seasoned soup can be made to suit your needs — milchig, pareve, or even fleishig. It will enhance any meal.
1 pound (450 grams) frozen asparagus
1 large bay leaf
black pepper, to taste
2 tablespoons butter
pinch cayenne pepper
1 stalk celery, chopped (optional)
1/4 cup half-and-half or cooking cream (I used 9% fat cooking cream)
2–3 cloves garlic, chopped or 2-3 cubes Gefen Frozen Garlic
1 teaspoon lemon juice
1 tablespoon oil
1 large onion, chopped, or leek equivalent
large handful fresh parsley
1 pound (450 grams) frozen peas
1 teaspoon Haddar Kosher Salt
1–2 tablespoons pareve chicken soup mix, dissolved in some of the water
1/8 teaspoon dried thyme
5 cups water
2 teaspoons Baron Herzog Chenin Blanc or other dry white wine, or to taste
Heat oil and butter in a four to five-quart pot. Add onion and celery and sauté over medium heat for five minutes, stirring occasionally. Add garlic and sauté an additional minute.
Add asparagus and peas and continue cooking for five more minutes. Add water, chicken soup mix, thyme, and bay leaf. Bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and remove bay leaf.
Using a slotted spoon, remove about 2/3 cup asparagus and 1/4 cup peas from the pot and set them aside for the garnish. Puree soup with an immersion blender. Stir in cooking cream, wine, lemon juice, salt, pepper, and cayenne pepper. Heat for one to two minutes just until all flavors are absorbed. Taste and adjust seasoning, if desired.
Add the reserved asparagus and peas and stir for one minute, or just add them as garnish when serving the soup.
Food and Prop Styling by Renee Muller Photography by Cayla Zoharan
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