This soup is comfort in a bowl. If you love asparagus and peas then you’ll love this soup. Even though both of these ingredients are summer vegetables, I got lucky and found fresh peas at the farmer’s market a week ago and my grocery store miraculously had asparagus. I was stoked to make this. Also, it turns out this great green, which screams fresh, and also happens to be my favorite color.
The peas were a surprising and fantastic find at the Union Square Farmers Market on Monday morning after a fabulously relaxing weekend, though one sadly devoid of any baking. The BF and I took off Thursday night for a wedding we were attending at Foxwoods Casino in Connecticut on Friday. We had a relaxing Friday afternoon that started with some tasty breakfast at the local spot When Pigs Fly (in Niantic, CT) and then The BF’s most generous mother treated all of us (BF included) to pedicures. Surprising fact: The BF loves pedicures. As does my father (he got them after he had back surgery and my mother refused to clip his toenails for him).
After our lovely pedicures (and a manicure for me and The BF’s mother) we ran a few leisurely errands, and checked into the hotel that The BF’s most generous father booked for us. Then it was a mad dash to get ready for the wedding only to find that there was a leisurely impromptu cocktail hour prior to the ceremony. The wedding itself was fabulous, fantastic food and hors d’oeuvres, and great company to boot. The BF may have overindulged in the bacon wrapped scallops and scotch, which led to a fearsome hangover the next morning. I too had a bit of a pesky hangover which resulted in me having to turn the screen brightness down on my iPhone and clasping my hands over my ears as I tried to navigate the casino in search of food.
We managed to make it to the morning-after-lunch anyway, though The BF was a sorry sight indeed. We had some uh-mazing pizza from The Big Green Truck (a traveling wood-fired oven in the back of an old pickup truck from New Haven) and some fantastic gelato. And then we napped. It was a sublime Saturday.
Sunday we all took a long walk, I bugged The BF while he watched football and then I went to the most amazing place on the planet. You guys, if you live anywhere near Waterford/East Lyme/Niantic, CT go to The Book Barn! Holy crap it is heaven. Used books as far as the eye can see (though still not as many as The Strand), but they are arranged and displayed in the most clever ways. And, this is the best part, they have at least a dozen cats. The whole place is an outdoor/indoor set-up and the cats roam freely. They’re all pretty pleasant, though a few will nip at you, but as a cat lover myself I was in heaven.
They also have goats. Yeah, that’s right, goats. I mean seriously, this place was made for me. They have crazy little gardens and playhouses and swings and giant Connect-4 game boards, and books! Lots and lots of books! I wanted to stay there forever, but The BF was getting antsy. While he enjoys reading, and we have a surprisingly similar taste in books (well for the most part anyway), he doesn’t enjoy browsing bookstores. He says it’s because he never knows what’s good, he can never remember author or book names, and he’d rather just work off of other people’s suggestions. I think it’s because he’s a man, and even browsing a bookstore is too similar to window shopping for him. But whatever.
I managed to walk out with only five books, never mind the fact that I’ve already started to double up the rows of books in my bookshelf in my room and have nowhere to put the new ones. But I was dying for some new books, and the musty, heady smell of old books must have gotten to my head because I could have sworn I walked in with no intention of purchasing anything and somehow blacked out and ended up in the car with a giant stack of books.
Anyway, this super simple soup is perfect to whip up right before you settle down with a really good book. It takes all of 15 minutes to prepare, the longest part of the prep is either shelling the peas or waiting for the water to boil. Yeah, it’s that awesome. I also like to drizzle a little truffle oil over the top and/or sprinkle some truffle salt on there. Cuz I’m classy like that.
Adapted from somewhere, I can’t remember where I saw this first, but it’s so easy it almost doesn’t need instructions.
1 lb. asparagus, woody ends removed
2 lbs. peas (in their shells), shelled and rinsed, or about 1 1/2 cups frozen peas, thawed
1 tbsp heavy cream (optional)
truffle oil, truffle salt, black pepper (for serving, optional)
Bring a pot of salted water to a boil. Drop in the asparagus and boil for 3-5 minutes, until tender and bright green. Remove from water with tongs and place in a blender. Dump in peas and boil for 3-5 minutes until tender. Drain, reserving about a cup of the cooking liquid, and pour the peas into the blender. Pour ¼ cup of the cooking liquid in the blender and blend to liquefy the vegetables. Add more liquid as necessary to achieve the consistency you desire. Add 1 tbsp of heavy cream for a slightly creamier soup. Season with salt and pepper to your taste.
Serve sprinkled with salt, pepper and drizzled with a little truffle oil if desired.
Makes enough for two small bowls, or one large serving. Can be kept in an airtight container in the fridge for three days.