Au Bon Pain Asparagus Pea Soup Recipe
Au Bon Pain’s Asparagus Pea Soup is a smooth, vibrant blend of fresh asparagus and sweet peas, delivering a light yet comforting flavor with hints of garlic and herbs.
Make our Au Bon Pain Asparagus Pea Soup Recipe at home. With our Secret Restaurant Recipe your Asparagus Pea Soup will taste just like Au Bon Pain.
Photo by Ron Dollete
Au Bon Pain Asparagus Pea Soup
An Au Bon Pain Copycat Recipe
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Au Bon Pain
Au Bon Pain, meaning “at the good bread” in French, began as a bakery chain founded in 1978 by Louis Kane in Boston, Massachusetts. Initially established to bring French-style baked goods to the U.S., Au Bon Pain quickly gained popularity by combining artisanal breads and pastries with fast-casual convenience. In the 1980s, with a partnership with Ron Shaich, the brand expanded its offerings to include soups, salads, sandwiches, and a wide selection of coffee and tea beverages, catering to professionals and urban dwellers looking for quality food on the go.
With its European-inspired design and a focus on fresh, wholesome ingredients, Au Bon Pain distinguished itself from typical fast-food chains, setting a standard for upscale, quick dining. Known for menu items like the signature turkey and Swiss sandwich, the tomato basil soup, and an assortment of freshly baked croissants and pastries, Au Bon Pain provides a menu that emphasizes balance and variety.
Today, the brand operates over 250 locations globally, with a strong presence in hospitals, airports, and urban areas, particularly in the northeastern United States and internationally in locations across India, Thailand, and South Korea. Popular for its inviting café atmosphere and high-quality, health-conscious options, Au Bon Pain has established itself as a trusted name in fast-casual dining, appealing to those seeking a convenient yet flavorful break from the everyday.
Asparagus Pea Soup
Asparagus Pea Soup is a bowl of spring’s essence, a vivid green marvel that captures the tender, earthy sweetness of asparagus and the bright, subtle notes of young peas. With every spoonful, it feels as though you’re tasting the dawn of a garden after a gentle rain, fresh and alive. Blended into a silky texture, this soup becomes a smooth canvas, highlighted with hints of garlic, a squeeze of lemon, and a splash of cream that adds just the right amount of richness.
The flavor is delicate yet deeply satisfying, a medley of soft vegetal notes that somehow remain light yet filling. Whether enjoyed warm or chilled, this soup dances on the palate, reminding us of the simple beauty of seasonal ingredients. Asparagus and pea, two humble stars of the spring harvest, come together in perfect harmony—an understated elegance that comforts and refreshes.
A garnish of fresh herbs or a sprinkle of Parmesan completes this soup, but it’s delicious in its purest form too. Asparagus Pea Soup is a celebration of the season, offering an invitation to slow down, savor, and soak in the freshness of spring in a single, verdant bowl.
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Au Bon Pain Asparagus Pea Soup Recipe
Au Bon Pain’s Asparagus Pea Soup is a smooth, vibrant blend of fresh asparagus and sweet peas, delivering a light yet comforting flavor with hints of garlic and herbs. Make our Au Bon Pain Asparagus Pea Soup Recipe at home. With our Secret Restaurant Recipe your Asparagus Pea Soup will taste just like Au Bon Pain.
Yield: 8 Servings
Ingredients
- 4 tablespoons Canola Oil
- 1 cup medium diced Onion
- 1/2 cup medium diced Celery
- 2 bunches fresh Asparagus cooked and chopped into 1-inch pieces
- 1 cup frozen petite Green Peas
- 1 clove Garlic peeled and finely chopped
- 6 cups Vegetable Stock
- 1 cup Heavy Cream
- 1 tablespoon finely chopped fresh Chives
- 1 tablespoon grated Parmigiano-Reggiano Cheese
- Freshly squeezed Juice of 1/2 Lemon
- Salt and freshly ground Black Pepper to taste
Instructions
- Pour oil into a heavy bottomed soup pot. Place over medium heat.
- When oil is hot and shimmering, add onion and celery. Sauté until they begin to sweat and soften, about 5 to 7 minutes.
- Add chopped asparagus (reserve the tops), peas and garlic. Cook 1 minute more.
- Add vegetable stock. Bring to a boil. Partially cover the pot, reduce heat to medium-low and simmer until the vegetables are just tender, about 10 minutes.
- Remove soup from heat.
- Use an immersion blender to purée ingredients to your preferred consistency (Note - At Au Bon Pain, they keep a little definition to the ingredients so that the soup isn’t complete smooth. If you don’t have an immersion blender you can puree the soup in batches in a blender. Use caution - hot ingredients expand when they’re blended (because of the steam).)
- Return soup to low heat.
- Add heavy cream, chives, Parmigiano-Reggiano and fresh lemon juice. Mix well.
- Taste. Add salt and pepper, to taste.
- Bring soup to a low simmer for five minutes.
- Serve hot with reserved asparagus tops.
Au Bon Pain Asparagus Pea Soup
An Au Bon Pain Copycat Recipe
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Photo of “Steak and Egg Nachos” is by Ron Dollete and is used by permission under the Attribution-NoDerivs 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nd/2.0/legalcode.en. Photo of “Au Bon Pain at Union Station” is by Mack Male and is used by permission under the Attribution-ShareAlike 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-sa/2.0/legalcode.en. Thank you, Ron and Mack. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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