The Pioneer Woman Tasty Kitchen
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Spring Bisque with Asparagus, Peas, and Pistachios

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Level: Easy

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Description

Recent research states that a pureed soup is more filling than a chunky soup of the same contents.

Ingredients

  • 2 teaspoons Olive Oil
  • 2 whole Shallots, Finely Minced
  • 1 bunch Asparagus, Trimmed And Chopped
  • 3 cups Vegetable Broth
  • 1 pound Frozen Peas
  • 2 Tablespoons Fresh Parsley Leaves, Chopped
  • ⅓ cups Shelled Salted Pistachios
  • ⅓ teaspoons Fresh Ground Black Pepper
  • 6 ounces, weight Crumbled Feta Cheese

Preparation

Heat olive oil over medium high heat in a large soup pot. Add shallots and saute for ~2 minutes. Add chopped asparagus and saute for additional 3-4 minutes. Pour in vegetable broth and bring to a low boil. Reduce heat to medium, then add frozen peas, parsley, pistachios, pepper and feta. Bring to a boil, then reduce heat to low and cook for ~5 minutes.

Use an immersion blender to blend soup until smooth. Alternatively, you may transfer batches to a blender and blend until smooth.

Enjoy!

Nutrition Info per ~1 1/4 cups: 208 calories, 12 g fat, 11 g protein, 13 g carbohydrates, 5 g fiber

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