Pea-and-asparagus soup



10 min


6 cups (1.5 L), for 4 servings

* PLUS Cooking time: 20 minutes


  • 2 284-mL cans undiluted chicken broth
  • 2 3/4 cups water
  • 2 tsp Dijon mustard
  • 3 medium potatoes
  • 1 bunch asparagus , about 2 dozen stalks
  • 2 cups fresh or frozen peas
  • 1/4 tsp dried tarragon leaves
  • 1/4 tsp white pepper
  • 1 tbsp lemon juice


  • Bring undiluted broth, water and Dijon to a boil in a large saucepan set over high heat. Meanwhile, peel potatoes and cut into 1.5-inch (3.5-cm) pieces. Add to broth as soon as they are cut. Cover and bring liquid to a boil. Once boiling, reduce heat to medium and simmer, covered, until potatoes are almost tender, about 10 minutes.
  • Meanwhile, trim tough ends from asparagus and discard. Slice off and save tips in a plastic bag to use as a garnish. Cut asparagus in half. Add asparagus, peas, tarragon and pepper to potatoes and cook, covered, until asparagus and potatoes are very tender, about 10 more minutes. Add lemon juice.
  • Turn mixture into a food processor and whirl until smooth, scraping down sides as necessary. This may have to be done in 2 or 3 batches. For a completely smooth texture, strain soup. (You will lose some soup volume by doing so.) Return to saucepan. Gently heat. Then ladle soup into bowls and serve with a swirl of sour cream, shredded fresh mint and a couple of blanched asparagus tips (see tip, below).

Nutrition (per serving)

  • Calories
  • 205,
  • Protein
  • 14 g,
  • Carbohydrates
  • 34 g,
  • Fat
  • 2.3 g,
  • Fibre
  • 5.6 g,
  • Sodium
  • 1054 mg.

Light and elegant asparagus immediately comes to mind when planning my spring menus. I love it combined with fresh green peas for a modern twist on pea soup.


To blanch reserved asparagus tips and make them an attractive bright green colour, bring a pot of salted water to a boil. Add asparagus and cook for 1 minute. Immediately drain and rinse under cold running water to stop the cooking.