Cream Of Asparagus Soup With Pea Pesto Recipe

Name: Cream Of Asparagus Soup With Pea Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 kg asparagus, woody ends snapped off; 200 g frozen peas; 2 cloves garlic, peeled and chopped; 5 sprigs fresh basil, chopped; 8 tbsp olive oil; 1/2 None lemon, grated zest; 100 g smoked sliced bacon, halved; 150 g butter; 2 None onions, peeled and finely diced; 150 g plain flour; 400 ml whipping cream; 1 tbsp vegetable bouillon; 4 None egg yolks, beaten; 150 g smoked salmon, cut into strips

Servings: persons

2 kg asparagus, woody ends snapped off
200 g frozen peas
2 cloves garlic, peeled and chopped
5 sprigs fresh basil, chopped
8 tbsp olive oil
1/2 None lemon, grated zest
100 g smoked sliced bacon, halved
150 g butter
2 None onions, peeled and finely diced
150 g plain flour
400 ml whipping cream
1 tbsp vegetable bouillon
4 None egg yolks, beaten
150 g smoked salmon, cut into strips

1
In a saucepan, bring 4 quarts of water, a pinch of salt and a pinch of sugar to a boil. Add the asparagus, bring back to a boil, cover and simmer for 10 mins. Drain, reserving the cooking water, and cut into pieces.
2
In a separate saucepan, cook the peas in boiling salted water for 2 mins. Drain and refresh with cold water. Place in a blender with the garlic, basil and 6 tbsp oil and puree. Stir in the lemon zest and season with salt and black pepper.
3
Heat 2 tbsp oil in a skillet and cook the bacon until crispy. Remove from the pan and drain on paper towel.
4
Melt the butter in a saucepan and saute the onions for 2 mins. Sprinkle with the flour and saute for 2 mins more. Gradually pour in the asparagus water and cream, then bring to a boil. Season with salt, black pepper and a pinch of sugar and stir in the bouillon.
5
Carefully stir 6 tbsp of the soup into the egg yolks. Remove the soup from the heat and slowly pour in the egg yolk mixture, stirring. Add the asparagus pieces and heat through. Ladle into bowls and top with the pea pesto and either the bacon or salmon.

1540

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 kg asparagus, woody ends snapped off, 200 g frozen peas, 2 cloves garlic, peeled and chopped, 5 sprigs fresh basil, chopped, and more.

Yes, Cream Of Asparagus Soup With Pea Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream Of Asparagus Soup With Pea Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions