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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra-virgin olive oil
- 1/2 sweet onion (medium, diced)
- 2 cloves garlic (crushed)
- 1 lb. asparagus stalks (fresh, chopped small)
- 2 cups green peas
- 4 cups unsalted vegetable stock (or broth)
- 1/4 tsp. kosher salt
- 1/8 tsp. cracked black pepper
- 2 Tbsp. fresh thyme (removed from the stem)
- 2 Tbsp. fresh lemon juice
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Directions
- 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.
NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium160mg7% |
| Potassium480mg14% |
| Protein6g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber7g28% |
| Sugars9g |
| Vitamin A30% |
| Vitamin C70% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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