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

PEA AND ASPARAGUS SOUP

1. Heat 3 tbsp butter in a large pot over medium heat.
2. Add leeks and saute for 5 minutes.
3. Add garlic and saute for 2 minutes.
4. Add peas, asparagus, potatoes, s&p and sauté for 3 minutes.
5. Add vegetable broth, milk, and lemon juice.
6. Bring to a boil, reduce heat to low, and simmer for 20 minutes.
7. Add spinach and cook for 2 minutes.
8. Transfer to blender and blend until smooth.
9. Top with sour cream, peas, asparagus, croutons, and pistachio pesto.

PISTACHIO PESTO

1. Process the above ingredients in a food processor.

PISTACHIO PESTO CROUTON

1. Heat oven to 400.
2. Spread bread out on baking sheet evenly.
3. Add pesto and toss the brioche with hands until evenly coated.
4. Bake for 10 minutes, flipping halfway.