Spring Bisque With Asparagus, Peas, And Pistachios

1. 1

   Heat olive oil over medium high heat in a large soup pot. Add shallots and saute for ~2 minutes. Add chopped asparagus and saute for additional 3-4 minutes. Pour in vegetable broth and bring to a low boil. Reduce heat to medium, then add frozen peas, parsley, pistachios, pepper and feta. Bring to a boil, then reduce heat to low and cook for ~5 minutes.

2. 2

   Use an immersion blender to blend soup until smooth. Alternatively, you may transfer batches to a blender and blend until smooth.

3. 3

   Enjoy!

4. 4

   Nutrition Info per ~1 1/4 cups: 208 calories, 12 g fat, 11 g protein, 13 g carbohydrates, 5 g fiber

* Per serving · 4 servings · Values may vary.

No additional tips available.