Makes 4 to 6 servings
5 cups rich chicken stock or vegetable broth
3 small shallots, minced
1 clove garlic, minced
2 pounds peas in the pod, shelled, about 2 cups, divided use
1 pound fresh asparagus, trimmed, cut into 1-inch pieces, tips reserved for garnish
1/3 cup long-grain white rice, cooked, divided use
½ tablespoon kosher salt
Freshly ground black pepper, to taste
Bring the chicken broth to a boil in a medium-sized saucepan. Add the shallots, garlic, and half of the peas. Simmer for 5 minutes. Puree the mixture along with 3 tablespoons of the cooked rice in a blender. Return to the saucepan, taste, and season with salt and pepper.
Return the soup to a boil over medium heat. Stir in the remaining peas and cook until tender, about 3 minutes. Add the asparagus and remaining rice and cook for an additional 2 minutes. Ladle into warm soup bowls and garnish with the reserved asparagus tips.
"A freezer stocked with asparagus and peas is your ticket to this luscious Spring Soup any time of year, but try it fresh first! The simplicity of the ingredients is intentional. Trust them to shine without competing with other seasonings"
