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Ingredients

• 1 bag of frozen organic asparagus (preferably thawed)
• 1T EVOO (extra virgin olive oil)
• a couple of garlic cloves
• 1/2 onion
• 2-3c of frozen organic peas
• 1 box low-sodium vegetable broth

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Ready In 20 Minutes

Servings: 2

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Cooking Instructions

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Step 1

• Chop the garlic and onions.
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Step 2

• Saute the onions in the EVOO, adding the garlic after a couple of minutes; cook until the onions are translucent.
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Step 3

• Add the whole bag of asparagus and cover everything with the broth. Season with salt and pepper and a pinch of red pepper flakes, if using.Simmer until the asparagus is bright green and tender (if you've thawed the asparagus it will only take a couple of minutes). Turn off the heat and puree using an immersion blender.
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Step 4

• Add peas (the heat of the soup will quickly thaw them) and puree until smooth; add more until it reaches the thickness you like.Top with chives and a small dollop of creme fraiche or sour cream or greek yogurt.
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