Goodbye winter. Hello springtime.
Which, sadly, means the end of this season’s soup club.
Surprisingly, it actually feels like springtime. Sunshine and warm weather, although I’ve yet to spy any pretty spring color. I would revel in it more, except I’ve sprained my ribs in a tumble that I took on the ice just last week and have been hobbling around and hunched over like a 90 year old woman. At least I had this creamy pea and asparagus soup to comfort me.
I volunteered to bring in the vegetarian soup offering for this final week of soup club, in the place of an out-of-town coworker. Desperate to part ways with heavy root vegetables, but not quite willing to transition into a chilled soup, I scoured my favorite cookbooks, magazines and websites hoping to find something that would suit my mood. When I chanced upon this creamy pea and aspragus soup with parmesan-thyme shortbread from Food and Wine, I knew I had found my match.
I like most everything about this soup. The smell of asparagus. The sweetness of the peas. The green-ness. The delicacy of the tarragon. The cheesy-saltiness of the shortbread.
I especially love this soup because I could test out the newest addition to my kitchen arsenal, an immersion blender (and a completely unexpected birthday present). I was first introduced to the immersion blender just a few months ago when I was making this soup at a cooking class. I had high hopes for it, as this particular kitchen instrument has been talked up a lot amongst my friends. It was … eh … okay. A remarkable amount of work to blend it all together, all the while standing over a hot flame.
But then a lovely little (green!) hand blender arrived on my doorstep, with a note pleading me to reconsider my stance on immersion blenders. How could I resist? And now I must eat my previous words, because this blended up my soup like a charm. It was delightfully intoxicating to use. So, thank you Jenny, you know me well.
Creamy Pea and Asparagus Soup with Parmesan-Thyme Shortbreadslightly adapted from Food and Wine ********** Creamy Pea and Asparagus Soup 3 tablespoons butter 2 small onions, thinly sliced 2 1/2 pounds (2 large bunches) asparagus, cut in 1 1/2 inch pieces 4 cups vegetable broth 2 ounces (~1/3 cup) tarragon leaves 1 cup heavy cream 1 1/2 cups frozen baby peas splash of white wine vinegar salt and pepper to taste Parmesan-Thyme Shortbread 1 1/2 cups (180 g) flour 1 1/2 cups grated parmesan 1 teaspoon dried thyme zest from 1 lemon 1 teaspoon salt 1 1/2 sticks (12 tablespoons) butter, softened 2 egg yolks **********
For the soup:
Heat butter in a large pot over medium-low heat. Add onions and cook until translucent, about 6 minutes. Add asparagus, cook one minute longer. Add vegetable broth, cover and cook until aspragus is tender, about 15 minutes. Add tarragon leaves and blend until very smooth (me: with my new immersion blender or in a standing blender, worked in batches). Stir in heavy cream and peas. Season with white wine vinegar, salt and pepper.
For the shortbread:
In a large bowl, combine flour, parmesan, dried thyme, salt and lemon zest. Using a stand mixer with the paddle attachement add the butter (cut into tablespoon-sized pieces) and the egg yolks and mix until a moist crumb forms. Gather dough and knead a few times, while rolling into a 2-inch log. Wrap in plastic wrap and chill for 30 minutes. Cut log into 1/4-inch slices and bake at 325º for 25 minutes.