Asparagus Pea Soup with Tarragon and Lime

Spring in a bowl — vibrant green asparagus and sweet peas, brightened with fresh tarragon and fragrant kaffir lime, blended into something silky and vivid. It's equally delicious served warm on a cool evening or chilled on a hot afternoon, which makes it one of those rare recipes that earns a spot in your rotation all year.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 34 minutes
Servings: 8 people
Course: Soup
Cuisine: Healthy
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups diced onion
  • 1 tablespoon minced garlic
  • ½ cup water
  • 3½ cups water
  • Sea salt and black pepper, to taste
  • 2 vegetable bouillon cubes
  • 6 kaffir lime leaves
  • 5 cups chopped asparagus about 1 large bunch
  • 1 can coconut milk 13.5 oz
  • 2 tablespoons chopped fresh tarragon
  • 1 bag frozen petite peas, thawed 16 oz
  • ¼ teaspoon white pepper

Equipment

  • Large soup pot
  • High-speed blender
  • Chef's knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Combine the onion, garlic, and ½ cup water in a large pot. Season with salt and pepper, then cook over medium heat for 7 to 10 minutes until the onions are tender and lightly browned.
  2. Add the remaining 3½ cups water, vegetable bouillon cubes, and kaffir lime leaves. Bring to a boil.
  3. Remove the kaffir lime leaves and transfer them to a blender.
  4. Add the asparagus to the pot and cook for about 5 minutes, until tender.
  5. Add the coconut milk, half of the peas, and the fresh tarragon to the blender with the lime leaves. Carefully ladle 2½ to 3 cups of the hot soup into the blender and blend until smooth and creamy.
  6. Return the blended soup to the pot and stir in the remaining peas.
  7. Season with the white pepper and adjust salt and black pepper to taste.
  8. Serve warm, or chill before serving for a refreshing cold soup.

Notes

This soup is delicious served either hot or chilled.
For the brightest green color, transfer the finished soup to a serving bowl immediately after cooking rather than leaving it in the hot pot.
Recipe courtesy of Mary & Sara.

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