Spring Bisque with Asparagus, Peas, and Pistachios
The word ‘bisque’ originally referred to a type of soup made from the strained broth of crustaceans.
This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Spring Bisque with Asparagus, Peas, and Pistachios
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat.
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Add chopped onion and minced garlic, sauté until fragrant.
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Add asparagus and peas, cook for 5 minutes.
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Pour in vegetable broth and bring to a boil.
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Reduce heat and simmer for 15 minutes.
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Remove from heat and let it cool slightly.
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Using a blender, puree the soup until smooth.
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Return the soup to the pot and stir in heavy cream.
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Season with salt and black pepper to taste.
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Serve hot, garnished with crushed pistachios.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 22g8%
- Sugars 6g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
