I’m a big fan of Naomi Pomeroy, the chef behind Beast in Portland. I haven’t eaten at the restaurant, but I did take a cooking class she taught a few years ago as a birthday treat. If you enjoy up-close culinary experiences, cooking schools like De Gustibus in New York are fantastic — you get to watch chefs work, ask questions, and taste everything they prepare. Those sessions are memorable and inspiring; they make you want to cook more thoughtfully at home.
At Naomi’s class she prepared an asparagus velouté — a luxuriously smooth, rich soup. While the technique and multiple components made it less than ideal for a busy weeknight, the idea stuck with me. I wanted a quicker version with the same bright flavor and silky texture.
For a starting point I turned to a speedy favorite: Ina Garten’s Spanish pea soup. I adapted it by using half asparagus and half peas, swapping in vegetable broth, and adding lemon zest for brightness. With fresh herbs on hand, I also made a quick mint pesto to finish the soup. The pesto is optional, but it adds a fragrant contrast to the green soup.
The result is vibrant, fresh, and perfect for spring. The soup has enough body and flavor to stand on its own, but the pesto adds texture and a peppery, minty lift. We enjoyed bowls of this with good bread, roasted tomatoes, or hummus — simple accompaniments that let the soup shine.
Asparagus and Pea Soup with Mint Pesto
Makes 6 servings
For the soup:
2 tablespoons extra virgin olive oil
1/2 cup chopped shallots
2 garlic cloves, minced
1 pound asparagus
1 pound (16-ounce package) frozen green peas
4 cups low-sodium vegetable broth
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons freshly grated lemon zest
For the pesto:
1 cup lightly packed fresh mint leaves
1/2 cup lightly packed fresh flat-leaf parsley
1/4 cup pine nuts
1 tablespoon freshly squeezed lemon juice
1 small clove garlic, chopped
1/2 teaspoon kosher salt
1/2 cup extra virgin olive oil
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped shallots and sauté for about 5 minutes, until they are soft and translucent. Add the minced garlic and cook for another minute until fragrant.
Trim and discard the tough woody ends of the asparagus. Cut off the asparagus tips and set them aside for garnish. Chop the remaining stalks into bite-sized pieces and add them to the pot. Sauté the stalks until they are bright green and just tender, about 5 minutes.
Stir in the frozen peas, vegetable broth, salt, and pepper. Bring the mixture to a gentle simmer and cook for about 5 minutes to heat through and let the flavors meld. Stir in the lemon zest, then puree the soup until smooth using an immersion blender. Alternatively, work in batches in a regular blender, taking care with the hot liquid.
To prepare the pesto, place the mint leaves, parsley, pine nuts, lemon juice, chopped garlic, and kosher salt in the bowl of a food processor. Pulse until the herbs and nuts are finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture forms a smooth, spoonable pesto. Taste and adjust seasoning as needed.
Bring a small saucepan of water to a boil and blanch the reserved asparagus tips for about 2 minutes. Remove them and immediately plunge into cold water to stop the cooking and preserve their vibrant color.
To serve, ladle the hot soup into bowls. Drizzle a spoonful of the mint pesto over each bowl and garnish with a few blanched asparagus tips. The pesto can be served on the side if you prefer just a hint of herb, or omitted entirely — the soup is delicious either way.
This bright, green soup stores well in the refrigerator for a couple of days and can be reheated gently on the stove. The pesto keeps separately for several days, though its color and intensity will mellow over time. Enjoy this simple, spring-forward dish with crusty bread or a light salad for a satisfying meal.