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🍽️ Creamy Asparagus Pea Soup with Feta

302 kcal · 30 min · 4 servings

Ingredients

• 400 g green asparagus
• 200 g peas
• 1 shallot
• 2 garlic cloves
• 1 tbsp butter
• 1 tbsp olive oil
• 200 ml dry white wine
• 500 ml vegetable broth
• salt
• 100 ml whipping cream (min. 30% fat content)
• pepper (freshly ground)
• nutmeg (freshly grated)
• 4 tbsp chive rings
• 100 g feta (diced small)

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Cut off the woody lower ends.
3. 3. Peel the asparagus thinly if necessary.
4. 4. Halve the asparagus stalks in the middle.
5. 5. Let the peas thaw briefly.
6. 6. Peel the shallot.
7. 7. Peel the garlic clove.
8. 8. Dice the shallot and garlic very finely.
9. 9. Heat the butter and olive oil in a pot.
10. 10. Sauté the shallot and garlic in it.
11. 11. Add the peas and asparagus to the pot.
12. 12. Deglaze the mixture with the white wine.
13. 13. Pour in the vegetable broth.
14. 14. Salt the soup lightly.
15. 15. Place the lid on the pot.
16. 16. Cook the vegetables for 10 to 15 minutes.
17. 17. Remove the pot from the heat when the vegetables are soft.
18. 18. Puree the soup with a blender.
19. 19. Strain the soup through a fine sieve.
20. 20. Stir in the cream.
21. 21. Foam the soup with the blender.
22. 22. Season with salt.
23. 23. Season with pepper.
24. 24. Season with freshly ground nutmeg.
25. 25. Divide the soup among four bowls.
26. 26. Cut chives into fine rings.
27. 27. Cut the sheep's cheese (feta) into small cubes.
28. 28. Sprinkle the soup with the chive rings.
29. 29. Sprinkle the soup with the feta cubes.
30. 30. Serve the soup immediately.

Nutrition per serving

• kcal: 302
• Protein: 11 g · Fett/Fat: 20 g · Carbs: 11 g