Ingredients
2 tablespoons fresh lemon juice
2 tablespoons fresh thyme, removed from the stem
1/8 teaspoon cracked black pepper
1/4 teaspoon kosher salt*
4 cups unsalted vegetable stock or broth
2 cups green peas
1 pound fresh asparagus stalks, chopped small
2 cloves garlic, crushed
1/2 medium sweet onion, diced
2 tablespoons extra virgin olive oil
Step by step
Sauté the onion in olive oil over medium-high heat, about 3-4 minutes or until the onions are translucent. Add garlic cloves and cook 1 minute more taking care not to burn the garlic.
Add the asparagus, peas, vegetable broth, salt and pepper to the KitchenAid® Sculptured Stainless Steel Stockpot. Cover and allow the soup to cook over medium heat for 3-5 minutes or just until the asparagus is fork tender.
Remove the soup from the heat. Add the fresh thyme and lemon juice. Using the KitchenAid® 2-Speed Hand Blender on the highest speed, puree the soup until smooth.
Serve warm or chilled.
* Adjust to taste based on your vegetable stock.