Fresh Asparagus and Pea Soup Recipe for Spring or Summer
Provencal Recipes · Soup · TasteSoups never go out of fashion and they are such a great way to take on lots of green goodness in one go. French green asparagus teams very well with peas and you can serve this cold in the summer for a refreshing and pretty way to start a meal. This asparagus and pea soup recipe comes from Jeany Cronk’s kitchen at Mirabeau Wine.
Serve with a Classic rosé, and some fresh baguette.

Fresh Asparagus and Pea Soup
Like most soups this spring/summer inspired version is really easy to make. Serve it cold on a hot day and your guests will thank you.
Ingredients
- 2 small packs fresh aparagus about 12 stems
- 300 g frozen peas
- 1 sweet onion
- 1 small tub double cream
- 1 Vegetable Stock Cube
- some fresh parsley
Instructions
- Roughly chop the sweet onion and gently glaze in a little olive oil (don’t burn it).
- Add 500ml of water, salt and the stockcube. Bring to the boil and add the peas and asparagus.
- Cook for 10 minutes and taste to be sure that the vegetables are cooked but retain their green colour.
- Keep back a few peas and asparagus heads for decoration later.
- Pour everything else carefully into a blender and whizz until smooth.
- Pour back into the pot and add half a tub of cream, salt and pepper to taste.
- Pour the soup into a big bowl or individual plates, pour a little olive oil on the surface and add the peas and asparagus heads, as well as the parsley.
- If serving cold let it cool down and put it in the fridge for an hour before serving.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Make Provencal Fish Soup From Scratch It’s Worth it
May 4, 2018
Deciding to make dinner for a large group takes courage. Deciding to create a menu based around a tradition Provencal fish soup, and making the whole thing from scratch is just a little bit crazy, but the results are delicious. Chefs in France take their trade seriously, so it is not surprising that a Marseille -based group decided that this iconic dish required some specific ingredients and serving methodology, hence the Bouillabaisse Charter. A real Marseille bouillabaisse…
Slow-Cooked Spring Lamb and Fresh Peas
June 10, 2019
Spring lamb and fresh peas will always be my go-to recipe for Easter. This combination is the culinary equivalent of putting away your winter coats. Fortunately, now that I live on the French Riviera, I no longer have to worry about heavy winter jackets. In Provence, the lamb is grass-fed and delicious.…
Vegan Potato Onion Rostis, Grilled Asparagus and Beets
August 23, 2022
Chef Paula Sachs developed a three-course, vegan-friendly menu for our team at Mirabeau Wine. The main course is a taste explosion of Potato Onion Rostis with Grilled Asparagus and a Beet Purée.…
Recipe for Tomato Soupe au Pistou
November 13, 2015
Jackie shares her version of a Provencal classic soupe au pistou. In this variation, a heavier dose of tomatoes will give you a summery reminder as winter closes in. According to Jackie, All this tomato growing and preserving couldn’t go by without attempting a few new recipe ideas in the kitchen and in a departure …
No Comment