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.
Cook time 15 min
Prep time 10 min
Ingredients:
2 tbsp butter1 onion
1/4 cup all-purpose white wheat flour
2 cups peas
1.50 lb asparagus
4 cups chicken gravy
1/2 cup light sour cream
1 sheet puff pastry
1 egg
1/4 cup grated parmesan cheese
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.
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 per serving
12 ServingsCalories 230kcal
Protein 6g
Carbohydrates 22g
Fiber 2.80g
Sugar 3.13g
Fat 14g
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