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Asparagus & Pea Soup with Artichokes

From Our Kitchen


2 bu. asparagus, cut into 1” pieces, tips set aside, bottoms discarded
1 lb. english peas, shelled, pods reserved
3 qts. chicken Stock
1 bu. spring onions, white part chopped, greens reserved
3 artichokes, trimmed to the heart, thinly sliced leaves discarded (place in a bowl of water with 1 tsp. lemon juice)
1 Tbsp. tarragon, chopped
½ cup creme fraiche
½ tsp. lemon zest
3 Tbsp. butter
salt and pepper


Add a tablespoon of butter to a large pot over medium heat. Add the pea pods and cook for 5 minutes. Add stock and simmer for 20 minutes. Remove from heat. Strain and discard pea pods. Set aside.

Place a tablespoon of butter in a large pot. Add white part of onion and asparagus pieces (not the tips). Sauté for 8-10 minutes. Add the stock and simmer until asparagus is just tender. Add the green tops of spring onions and a pinch of salt and pepper. Puree. Add peas and tarragon to pureed mixture and simmer for 5 minutes. Add remaining butter to a sauté pan over medium heat. Add artichokes and cook until they become tender and a light golden brown color. Add asparagus tips and cook until tender.

Ladle soup into bowls. Sprinkle artichoke mixture on top. Add a dollop of creme fraiche and a pinch of lemon zest.

Serves 3 quarts