You must be logged in to post a review.
Recent research states that a pureed soup is more filling than a chunky soup of the same contents.
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.
Nutrition Info per ~1 1/4 cups: 208 calories, 12 g fat, 11 g protein, 13 g carbohydrates, 5 g fiber
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!