Light pea and asparagus soup with parmesan pastries
Discover a delightful Light Pea and Asparagus Soup with Parmesan Pastries, perfect for a refreshing and fulfilling meal. Whip up this creamy soup with vibrant peas, tender asparagus, and a dollop of light sour cream. Paired with flaky puff pastries topped with savory grated parmesan, this recipe is a comforting and elegant addition to your culinary repertoire.
- 05 May 2024
- Cook time 15 min
- Prep time 10 min
- 12 Servings
- 10 Ingredients
This light pea and asparagus soup with parmesan pastries is a perfect way to enjoy fresh, seasonal vegetables in a hearty and delicious meal. The combination of sweet peas, tender asparagus, and creamy chicken gravy creates a flavorful and satisfying soup, while the parmesan pastries add a delightful crunchy texture. This recipe is great for a light lunch or a sophisticated appetizer for dinner parties.
Ingredients:
Instructions:
- Begin by preparing the onion by finely chopping it. Trim the ends of the asparagus and chop them into 1-inch pieces.
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, about 5-7 minutes.
- Stir in the flour gradually to the sautéed onions, mixing well to form a roux. Continue to cook for 2-3 minutes, stirring constantly to avoid burning.
- Add the peas and chopped asparagus to the pot. Stir to combine with the roux and onions.
- Gradually pour in the chicken gravy, stirring continuously to ensure there are no lumps. Bring the mixture to a boil, then reduce the heat to a simmer.
- Allow the soup to simmer for about 10-15 minutes or until the asparagus is tender.
- Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only a portion of it or use a regular blender and blend in batches.
- Reduce the heat to low and stir in the light sour cream until well combined. Heat through but do not boil.
- Taste and adjust the seasoning with salt and pepper if needed.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry sheet to smooth the surface. Cut the puff pastry into desired shapes (squares, strips, or any shape you prefer).
- In a small bowl, beat the egg. Brush the tops of the puff pastry pieces with the beaten egg to create a golden finish when baked.
- Sprinkle the grated parmesan cheese evenly over the egg-washed pastry pieces.
- Place the prepared puff pastries on the lined baking sheet. Bake for 12-15 minutes or until they are puffed and golden brown.
- Once baked, transfer the pastries to a wire rack to cool slightly.
Tips:
- Make sure to finely chop the onion to ensure it cooks evenly and enhances the flavors of the soup.
- Use fresh or frozen peas depending on what is available. If using frozen peas, thaw them before cooking.
- Trim the woody ends of the asparagus and cut them into bite-sized pieces for the best texture in the soup.
- For a thicker soup, blend a portion of the soup after cooking and then mix it back in.
- Serve the parmesan pastries warm from the oven for the best texture and flavor.
- If you don't have chicken gravy, you can use chicken broth or stock as an alternative.
In conclusion, this light pea and asparagus soup, paired with crispy parmesan pastries, offers a wonderful balance of flavors and textures. It's an easy-to-follow recipe that brings the goodness of fresh vegetables to your table. Whether you are looking for a comforting meal or an elegant starter, this recipe is sure to impress. Enjoy your culinary creation with family and friends and savor the delightful combination of tastes.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 230kcal | 9% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 2.80g | 7% |
| Sugar 3.13g | 3% |
| Fat | |
| Fat 14g | 16% |
| Saturated 3.78g | 13% |
| Cholesterol 30mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 36mg | 7% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 0.23mg | 17% |
| Vitamin B3 1.90mg | 12% |
| Vitamin B6 0.12mg | 7% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.11ug | 4% |
| Vitamin C 6mg | 7% |
| Vitamin E 0.91mg | 6% |
| Vitamin K 33ug | 27% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.18mg | 0% |
| Iron, Fe 2.27mg | 21% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 230mg | 7% |
| Selenium, Se 10ug | 17% |
| Sodium, Na 370mg | 25% |
| Zinc, Zn 0.84mg | 8% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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