This soup is perfect for summer and can be made so many different ways. In the recipe below, I’ve included two variations of the soup with asparagus and peas. Use these as a guide to creating your own wonderful soup using what you have on hand or what’s in season!

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Summer Green Soups

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  • Author: nocrumbsleft
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 quarts
  • Category: Soup
  • Diet: Gluten Free
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Description

This soup is perfect for summer and can be made in so many variations. See our versions below, one with asparagus and one with peas.

Ingredients

For the asparagus version:

 

2 bunches of fresh asparagus (about 2 lbs), washed and cut into roughly 1-inch pieces

2 leeks, washed well, cut into roughly ½ to 1-inch pieces

2 glugs olive oil (about 2 tablespoons)

2 teaspoons salt

1 garlic clove, pressed

Black pepper to taste

1 quart homemade, or high-quality chicken stock

The juice of ½ lemon

Optional, ¼ teaspoon crushed red pepper flakes, to taste

 

For the pea version:

 

2 pints fresh peas

2 leeks, washed well, cut into roughly ½ to 1-inch pieces 

2 glugs olive oil (about 2 tablespoons)

2 teaspoons salt

1 quart homemade, or high-quality chicken stock

¼ teaspoon garlic powder

¼ teaspoon white pepper, to taste

The juice of ½ lemon

Optional, ¼ teaspoon crushed red pepper flakes, to taste

Instructions

Make the asparagus version:

 

In a wide-bottomed pan preheated on medium-high, add the 2 swigs of olive oil.  When the oil is hot, add in the asparagus and leek pieces plus the salt.  Stir periodically as it cooks for 8 to 10 minutes, until just tender, adding the garlic clove and black pepper about a minute before done.

 

While the vegetables cook, warm your chicken stock.

 

In your high speed blender, start with the broth at the bottom, then add the cooked vegetables.  Put the lid on and begin to blend on Low, increasing the speed a bit as it blends.  When well blended, add the lemon juice and the red pepper flakes. Quickly blend in on low.  

 

Taste for salt and serve!

 

The Smoky Pepitas from the book make a lovely garnish to add a bit of crunch!

 

 

Make the pea version:

 

In a wide-bottomed pan preheated on medium-high, add the 2 swigs of olive oil.  When the oil is hot, add the leeks and salt. Stir periodically, cooking until done, about 7-8 minutes. Add 2 cups of warm chicken stock and the peas, stirring to bring back to heat. Transfer to a high-speed blender.

 

Start blending the soup on low, increasing the speed a bit as it blends.  When well blended, add the lemon juice, garlic powder, white pepper, and optional red pepper flakes. Quickly blend on low to combine.

 

Taste for salt and serve!

 

The Smoky Pepitas from the book make a lovely garnish to add a bit of crunch!

Keywords: summer soup, easy vegetable soup