The snowy weather is far from reminiscent of spring time, so let this soup warm you up and remind you of warmer weather.
Recipe from Minimalist Baker.
-12 ounces (1 large bundle) asparagus, trimmed
-10 ounces frozen peas
-4 cloves garlic, minced
-1 shallot, thinly sliced
-Salt + Pepper
-1 1/2 cups 1% milk
-1 1/2 cups vegetable broth
-1/2 lemon, juiced
Garlic Herb Croutons
-2 cups bread (any kind), cubed
-1/4 cup olive oil (or other neutral oil)
-1/4 tsp each garlic powder, salt + pepper, dried oregano, dried basil
Preheat oven to 400 degrees and spread asparagus on a parchment covered baking sheet. Spray with cooking spray and season lightly with salt and pepper. Roast for 15 minutes, then set aside. If making croutons, reduce heat to 325 degrees at this time.
Heat a large saucepan or pot medium heat. Once hot, add 2 tablespoons of oil, shallot, and garlic. Season lightly with salt and pepper and stir to coat. Cook for 2-3 minutes or until fragrant and translucent. Add peas, vegetable broth and milk and season with salt and pepper once more.
Add the asparagus and use an immersion blender to blend the ingredients until smooth.
Then bring to medium heat and simmer. Taste and adjust seasoning if needed. Remove from heat and add lemon juice.
While the soup is simmering, prepare the croutons by whisking together oil and seasonings in a small bowl. Pour over the bread cubes and toss to combine. Season once more with a bit more garlic powder, salt and pepper and toss to make sure the cubes are evenly coated. Spread onto the baking sheet you used for the asparagus and bake or 15-20 minutes, or until golden brown.