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Au Bon Pain Asparagus Pea Soup Recipe
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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.
Prep Time30 minutes
Active Time30 minutes
Total Time1 hour
Course: Lunch, Soup
Cuisine: American
Keyword: Soup
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.

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