Spring Asparagus and Pea Soup

Try some variety with this soup. Miso broth, lobster broth, or vegetable broth can be substituted for the shrimp broth.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 1 bunch thin spring asparagus
  • 4 cups shrimp broth
  • 1 cup raw peas
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper


  • Chop the asparagus into 1-inch lengths, keeping the tips separate. Heat broth in a large saucepan over medium-high heat until just boiling, about 5 minutes. Add asparagus stems, reduce heat to medium-low and simmer for 4 minutes.
  • Transfer soup to a blender or food processor and process until smooth. Return soup to saucepan.
  • Add the asparagus tips and peas and cook 1 additional minute. Do not allow to boil. Pour into bowls and serve, seasoning with salt and pepper.