Taste Tested: Spring Pea & Asparagus Soup

This week, Julia is giving spring the green light with a bright, beguiling soup that’s worth a mint!

“As fast as spring arrives (and with it…asparagus!!), it seems to fly by. Fortunately, this is a recipe that can keep up. A�Lightening quick, this simple soup comes together in minutes and is a fantastic way to preserve the early harvest. A�I’m thinking next time I will reduce the stock, add more yogurt and toss this bright bowl with some ravioli or thin noodles. A�With a bit of grated hard cheese (perhaps something from Fifth Town), this soup can easily turn into the main attraction!”


Recipe: Spring Pea & Asparagus Soup

Feel free to bump up the green goodness by adding arugula, spinach or kale.


  • 4 cups stock
  • 1 tbsp olive oil
  • 1 Ontario white onion, diced
  • 3 cups Ontario peas (fresh or frozen)
  • 2 cups Ontario asparagus, chopped
  • 1/2 cup Ontario mint, chopped
  • Ontario yogurt (look for Country Meadows Organic‘s grand goat yogurt at the markets this summer) or crA?me fraA�cheA�(optional)
  • Salt and pepper


  1. In a large pot, heat olive oil over medium heat.
  2. Add diced onions and cook until translucent and soft, about 5-7 minutes.
  3. Add stock and bring to a boil.
  4. Once boiling, add asparagus. Wait 2 minutes and add in peas.
  5. Simmer soup mixture for 5 minutes.
  6. Add in chopped mint and puree with an immersion hand blender (my dream) or in batches with a blender or food processor (my reality).
  7. Season with salt and pepper, to taste.
  8. Serve with a dollop of yogurt and more fresh mint.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!

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