Clearly no local asparagus was harmed in the making of this soup. I had to rely on Mexico’s finest. I used leeks instead of onions as my allium choice. I prefer their gentler flavour profile for this soup.
Sautee leeks and a touch of garlic.
I opted for vegetable stock over chicken as I really wanted to let the flavours of the vegetables to shine through. Frozen peas are perfect for this.
Puree the soup in the blender. After that, I am asking you, very nicely, to please strain the soup through a wire mesh sieve. Asparagus is a very fibrous vegetable. Straining it will give you the most velvety texture.
I made some toasted breadcrumbs to sprinkle on top of the soup, I love a bit of crunch with smooth soups. When you are cutting up the asparagus, save the tips. Blanch them in boiling water and use them as a pretty garnish. A drizzle of cream or some really fruity extra-virgin olive oil is a beautiful way to finish this soup.

Click here to print recipe for Green Spring Soup (Asparagus and Green Pea Soup_.