Asparagus and Pea Bisque

Asparagus soup is difficult to get right. The delicate asparagus flavor is often lost among the other ingredients – especially if the soup has a good amount of fat.

I boost the asparagus flavor in this soup by using both green and white varieties to create balance and intensity. I think cooked white asparagus is more flavorsome than green asparagus, and this turbo charges the flavor of the soup. I use peas to further enhance the flavors and color – and it doesn’t matter much if the peas are fresh or frozen. A pinch of baking soda and a handful of spinach guarantees a lovely green color – something that often lacks in asparagus soup. Finally, I use rice to thicken and bind everything together, which is the point of creating a classic velvety-smooth bisque.

Difficulty: simple- to moderate
Yield: makes about 2 liters