July 3rd, 2009. All recipes will include comments for LDL version.
Soup is about the easiest thing on the planet to make. REALLY. We love eating roasted asparagus, and we love the fresh taste and color of sweet peas, so I decided to turn it in to a bright green yummy soup ! I would serve this as a first course for a grilled fish or chicken dish (chicken with roasted lemons and green olives-not my recipe). Enjoy.
You will need:
-three bunches of asparagus, medium thickness, trimmed and snapped at natural break
- cup of sweet peas (organic preferred), thawed
- olive oil
- 5 shallots, skin left on
- 4 cloves garlic, skin left on
- sweet onion, diced.
- fresh thyme
- fresh parsley
- sherry
- chicken stock
- hunk of parmesan (rind okay)*
- salt
- pepper
- lemon
Toss asparagus, shallots, and garlic, in olive oil. Spread in pan. Bake at 425pm in middle rack for 35-40 minutes. Remove from oven. Saute onion in olive oil in large 5 quart pot. Add Asparagus, shallots, and garlic (remove skin from shallots and garlic) and peas. Bring to high heat, splash with sherry. Add chicken stock, thyme, parsley, and parm*. Let simmer for 45 minutes. Remove from heat. Puree in batches, adding salt, pepper, and squeeze of lemon to taste.
*do not use low fat or pre grated parm
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