Lunche for 4

Pea Asparagus Soup

Name: Pea Asparagus Soup
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 tbsp extra-virgin olive oil; 2 yellow onions; 2 3/4 cups frozen green peas; 1 bunch asparagus; 4 cups low sodium chicken broth; 1 1/4 tsp salt; 1/4 tsp freshly ground black pepper; 1 tbsp honey; heaping 1/2 cup feta; 1 1/2 tbsp fresh lemon juice; 1/3 cup chopped fresh mint (optional); 1 large pita; 2 tbsp extra-virgin olive oil; 1 clove garlic; 1/4 tsp salt

Green peas and asparagus simmer with onions and broth, then blend smooth and finish with feta, mint, and lemon.

$1.55per serving $

50 minstart to table

4servings

American Budget Lunches Sheet pan Cold-weather comfort Winter Spring

Ingredients

3 tbsp extra-virgin olive oil
2 yellow onions
2 3/4 cups frozen green peas
1 bunch asparagus
4 cups low sodium chicken broth
1 1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp honey
heaping 1/2 cup feta
1 1/2 tbsp fresh lemon juice
1/3 cup chopped fresh mint (optional)
1 large pita
2 tbsp extra-virgin olive oil
1 clove garlic
1/4 tsp salt

Steps

Heat 3 tablespoons of olive oil in a large pot over medium heat, then cook the onions for 8 minutes.
Add the asparagus, peas, chicken broth, salt, and pepper, then bring the mixture to a boil.
Reduce the heat and simmer the soup for 20 minutes until the asparagus is tender.
Blend the soup until smooth, stir in the honey and lemon juice, and keep it warm over low heat.
Cut the pita into pieces, toss it with 2 tablespoons olive oil, garlic, and salt, and bake on a sheet pan at 400 F for 8 minutes.
Top each bowl with feta, mint, and pita croutons.