Preparation Steps
- <span></span>Chop the garlic and onions.
- Saute the onions in the EVOO, adding the garlic after a couple of minutes; cook until the onions are translucent.
- Add the whole bag of asparagus and cover everything with the broth.
- Season with salt and pepper and a pinch of red pepper flakes, if using.
- Simmer until the asparagus is bright green and tender (if you've thawed the asparagus it will only take a couple of minutes).
- Turn off the heat and puree using an immersion blender.
- Add peas (the heat of the soup will quickly thaw them) and puree until smooth; add more until it reaches the thickness you like.
- Top with chives and a small dollop of creme fraiche <span class="Apple-style-span" style="background-color: initial; font-family: inherit; color: rgb(77, 77, 77);">or sour cream or greek yogurt.
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