One last addition to the soup season roster as we usher in the bountiful spring asparagus and pair it with versatile sugar snap peas. The afternoons are warming up, but it is still delightful to share a warm bowl of soup this time of year as the evenings cool down. This simple, bright soup comes together quickly, making it a great mid-week meal. Feel free to improvise with vegetables and pasta that you have on hand.

Spring Asparagus-Sugar Snap Pea Soup

Fresh, simple spring veggies give this soup a bright flavor, but don’t be fooled! This lovely soup with a touch of heavy cream is rich and satisfying enough to serve with warm bread for an easy, one-bowl meal. You can adjust the thickness of the soup with additional cream and/or chicken broth to suit your taste.

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Prep Time 20

Cook Time 35

Total Time 55

Course Soup

Servings 4 to 6 servings

Ingredients

2 medium leeks, white and light green part only
1 bunch (1 pound) asparagus, preferably medium thickness, tough bottom stems trimmed
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts
Salt and pepper
4 to 6 finely chopped garlic cloves
8 cups low-sodium chicken broth, divided
1 cup orzo (rice shaped pasta) or other very small shaped pasta
1-1/2 teaspoons chopped fresh thyme leaves or ½ teaspoon dry
6 ounces sugar snap peas, cut on diagonal into 1-inch pieces
2 tablespoons lemon juice, plus additional lemon wedges for serving
½ cup heavy cream
2 tablespoons chopped fresh parsley
Shredded Parmesan cheese, if desired

Instructions

Cut trimmed leeks in half lengthwise and rinse very well, separating the layers to wash away any trapped dirt. Thinly slice, crosswise; reserve leeks. Cut off asparagus tips and set aside; cut remaining trimmed asparagus spears into bite-size pieces and reserve, keeping tips and middle pieces separate.
Heat olive oil in a large pot over medium heat; add leeks and cook until softened, about 5 minutes. Season chicken breasts on both sides with salt and pepper and brown in same pot with the leeks, 2 to 3 minutes per side, adding additional olive oil if necessary. Add garlic and cook, stirring, about 30 seconds. Add 2 cups of the chicken broth and simmer, covered, until chicken is just cooked through (165ºF), 8 to 12 minutes, turning chicken once. Remove chicken from pot to cutting board and cool slightly. Cut into bite-sized pieces and reserve.
Meanwhile, add remaining 6 cups chicken broth to pot and bring to boil. Add middle asparagus pieces, orzo and thyme; adjust heat to maintain a simmer, partially covered, and cook until asparagus is just tender, 6 to 7 minutes. Add asparagus tips and sugar snap peas and simmer, uncovered, until vegetables and pasta are tender, 2 to 3 minutes. Stir in reserved chicken, lemon juice, heavy cream and parsley; heat through. Season with salt and pepper to taste and serve with lemon wedges and Parmesan cheese, as desired.
Makes 4 to 6 servings.

Grace

Open our eyes and stir our hearts, Lord, to the gifts all around us–the birds that announce a new day, the buds on the trees and blooms in the garden that inspire hope for all things new. Help us to welcome your loving way of paving our path anew toward our best self, praising and honoring you in word and deed. Amen.

Spring Asparagus-Sugar Snap Pea Soup