I've always been a fan of the transitional months. I really like Spring and Fall. Summer is too hot and Winter gets boring. However, let's face it, I really like the food in the spring and fall. Sometimes I get impatient. This soup is born of this impatience. For environmental reasons, I should probably be leery of asparagus from Peru, but living in the south I'm just not sure if I can grow my own. In any case, here's the recipe.
1 Tbs olive oil
2 onions chopped
3-4 white potatoes diced
4 cups green peas, frozen is fine
2 bunches asparagus, tips separated and woody ends trimmed. Dispose/compost woody ends
salt and pepper to taste
saute onion in oil. Add potatoes and peas. When potatoes soften and peas thaw add water to cover and non-tip/non-woody asparagus bits. Bring to a boil. Lower heat and simmer for 10 minutes
Puree with a stick blender....this does not need to be perfect. Dump in asparagus tips. Heat through. If you have an electric stove, you can turn off the burner and rely on residual heat. If you have gas, you'll need to monitor it on low.
Season with salt and pepper to taste.
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