1 lb (about 450g) fresh asparagus, trimmed and chopped into 1-inch pieces
1 cup frozen peas
One medium onion, chopped
Two cloves garlic, minced
Two tablespoons butter
4 cups vegetable or chicken broth
1 cup milk (whole or 2%)
Salt and pepper to taste
1/2 cup heavy cream (optional for extra creaminess)
Fresh chives or parsley for garnish
In a large pot, melt the butter over medium heat. Add chopped onions and garlic, and sauté until softened.
Add the chopped asparagus and frozen peas to the pot. Stir and cook for about 5 minutes until the vegetables begin to soften.
Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes or until the asparagus is tender.
Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids.
Return the pureed soup to the pot. Add the milk and stir well. Season with salt and pepper to taste.
If you want an extra creamy texture, stir in the heavy cream.
Allow the soup to heat through without boiling, and then remove it from the heat.
Serve the creamy asparagus and pea soup hot, garnished with fresh chives or parsley.