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Spring Bisque with Asparagus, Peas, and Pistachios
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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
More Recipes from Lindsay {Eighty Twenty Dietitian}
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