Chilled Green Pea Soup with Asparagus
A vivid green chilled purée soup of young peas and green asparagus, a quick summer dish where the vegetables are barely cooked to preserve their juicy color and fresh flavor. Basil and garlic add aroma, while white wine vinegar brings the necessary tartness.
What sets this recipe apart is that only the tough lower parts of the asparagus stems are simmered for long, while the tender tips are sliced raw into thin ribbons and added to the finished soup along with slices of lightly cured salmon. That’s how creamy and crisp textures meet in the bowl.
Notes from the Kitchen
- Don’t overcook the peas; a few minutes is enough, or the soup will dull from bright green to olive.
- The salmon can be swapped for turkey basturma or smoked chicken, and the basil for mint.
- Strain the purée through a sieve if you want a truly silky texture.
- Thawed peas work fine, but fresh give a more pronounced sweet flavor.
Serve the soup chilled, with pea shoots or watercress for freshness. Add the fish and asparagus toppings right before serving so they keep their look.
Part of European cuisine — 63 more recipes in the section.
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Ingredients
Instructions
Wash the asparagus and trim the tough skin near the base. Trim 2-3 cm off the bottom of the stems. Finely chop those pieces, cover with water, and cook for 5-10 minutes.
Remove from the heat, add the green peas, basil leaves, garlic clove, vinegar, salt, pepper, and olive oil, and blend into a smooth purée. Strain the soup through a sieve if you like, for a more delicate texture.
Slice the salmon thinly. Slice the remaining asparagus stems into thin ribbons with a vegetable peeler. Add the salmon slices and asparagus to the chilled soup and serve, garnished with pea shoots or watercress.
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