Pea and asparagus soup with a pistachio pesto crouton
Prep:
10
minutes
Cook:
40
minutes
TOtal:
50
minutes
Ingredients
PEA & ASPARAGUS SOUP
- 3 tbsp butter
- 2 c leeks, chopped
- 3 cloves garlic, chopped
- 1 c peas, shelled
- 2 c asparagus, cut into 1 inch pieces
- 2 c potatoes, chopped (Yukon and russet)
- s&p
- 2 tbsp lemon juice
- 2 c vegetable stock
- 1 c milk
- 2 c spinach
PISTACHIO PESTO
- 1-1/2 c fresh basil
- 1 c olive oil
- 1 c pistachios, shelled
- 1/2 c cilantro
- 1/4 c parmesan
- zest from 1 lemon
- 3 cloves garlic
- s&p
PISTACHIO PESTO CROUTON
- 1/2 c pistachio pesto
- 3 c brioche cut or torn into 1 inch pieces
- parchment lined baking sheet
Instructions
PEA AND ASPARAGUS SOUP
- Heat 3 tbsp butter in a large pot over medium heat.
- Add leeks and saute for 5 minutes.
- Add garlic and saute for 2 minutes.
- Add peas, asparagus, potatoes, s&p and sauté for 3 minutes.
- Add vegetable broth, milk, and lemon juice.
- Bring to a boil, reduce heat to low, and simmer for 20 minutes.
- Add spinach and cook for 2 minutes.
- Transfer to blender and blend until smooth.
- Top with sour cream, peas, asparagus, croutons, and pistachio pesto.
PISTACHIO PESTO
- Process the above ingredients in a food processor.
PISTACHIO PESTO CROUTON
- Heat oven to 400.
- Spread bread out on baking sheet evenly.
- Add pesto and toss the brioche with hands until evenly coated.
- Bake for 10 minutes, flipping halfway.