Chilled Asparagus and Pea Soup

Chilled Asparagus and Pea Soup

By annamueser Published: June 14, 2013

  • Yield: 6-7 cups

Recipe from



  1. Heat oil over medium heat in a dutch oven. Add onions and garlic and sauté until translucent. Add asparagus, peas, salt, pepper and broth. Bring to a boil, reduce to simmer. Simmer for about 15 minutes or until the vegetables are fork tender. Let cool for about 15 minutes.
  2. Add half of the soup to a blender. Take off the plastic insert from the top of the blender. Place the top back on the blender and cover the whole with a kitchen towel. Turn blender onto low and increase the speed to puree the soup. Pour puree into a large bowl.
  3. Place the rest of the soup in the blender and puree it. Add to bowl. Stir in the yogurt and chill completely.