ASPARAGUS PEA CAN SOUP
Peas, carrots and asparagus all from cans make a special prime content recipe. Easy, simple, elegant! Garlic, tarragon, coriander, liquid smoke and a blush of orange. Fresh cilantro processed with the veggies smooth it all out! Impressive!
Makes 6-3/4 cups
15 oz. can LeSueur Peas including liquid
15 oz. can LeSueur Whole Baby Carrots including liquid
15 oz. can Pampa Peas including liquid
15 oz. can Green Giant Extra Long Asparagus Spears
2 lg. handfuls fresh cilantro including stems, washed and shaken
8 fresh peeled garlic cloves
1 c. orange juice – I used fresh
1 T. liquid smoke
1-1/2 t. salt plus to taste
sev. twists black peppercorns
1 T. dried tarragon leaves
2 t. ground coriander
1/4 t. ground allspice
1/8-1/4 t. red cayenne pepper.
1– Place 2 of the cans in the blender container plus the liquid from the cans.
2- Add cilantro, pushing it down into the veggies. Blend on low then high speed till creamy with green specks throughout. Transfer to large saucepan.
3- Add the remaining cans plus liquid to the empty blender container and process the same. Transfer to saucepan.
4- Add remaining ingredients, whisking after each addition. Heat till bubbly over medium heat, stirring often.
5- Reduce heat to low and simmer, stirring as needed so bottom doesn’t stick, for 30 minutes.
6- Serve now or pack away for later.
Notes: Serve the soup plain or float a toasted baguette slice on top, then top that with marinated sliced sun-dried tomatoes with a drizzle of olive oil. I used DELALLO brand which are tender and tasty.
Or toast a baguette slice then top with shredded plant parmesan cheese and broil till soft. then float on the soup with a twist of fresh grind black pepper.
Eight garlic cloves is not too much.