Well, of course. (grin) I love cream of asparagus and this time of year a nice fresh pea soup with real peas is a treat. I like split pea in the winter, but fresh pea soup is a different animal altogether.

This is a nice, creamy, spring-y soup, all lovely green, and the girls always liked their topped with a dollop of sour cream. I've added heavy cream and that's yummy when you're serving the soup hot. I usually leave out the mint, because I don't like that flavor blend with the peas. And I've used frozen peas and it's still pretty good.

Anyway, here is the recipe:

Pea and Mint Soup
From Real Simple Magazine

2 T butter
1 c. chopped onion
2 c. chicken broth
2 c. peas
3/4 c. mint
Salt and pepper to taste

Saute the onion in the butter in large and heavy pot. Add broth and bring to a boil. Add peas, return to a boil. Add mint, stir to wilt the mint, then puree the soup using an immersion blender and season to taste. May be served warm or chilled.

And of course, the asparagus soup. I recently tried a new recipe, Amanda cut it out of a magazine but I don't know which one. It's my new favorite because I don't have to buy cream, I can use the milk in the refrigerator instead of buying something special, and also has leeks and potatoes. I think the potatoes thicken it in place of the cream.

Cream Of Asparagus Soup

3 medium leeks (white portion only), chopped
3 tablespoons butter
4 cups chicken broth
1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 cups diced peeled potatoes
1/8 to 1/4 teaspoon white pepper
1/2 cup 2% milk
1 tablespoon minced fresh parsley

In a large saucepan, saute the leeks in butter. Add broth, asparagus,potatoes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. In a blender, process soup in batches until smooth; return to the pan. Add milk; cook over low heat until heated through. Sprinkle with parsley.

Yield: 6 servings.

Annie

I love cold cucumber soup in spring/summer. And it's so easy to make.

Chop and simmer 2 english cucumbers and 1 or 2 green onions or scallions with 1 cup of chicken broth. Simmer for about 15 minutes. Cool and then blend. Add a little half and half to get a nice creamy texture. Salt and pepper to taste. You can add a splash of lemon juice, some mint, or dill, but I like it just plain.

How about ....

Gazpacho

3 c tomato juice
1 clove garlic, minced
2 T fresh parsley, chopped
1 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1/8-1/4 tsp hot pepper sauce
2 green or yellow peppers, seeded & chopped
1 cucumber, pared, seeded and chopped
2 ribs celery, thinly sliced
1 small tomato, chopped

In large bowl combine tomato juice, garlic, parsley, cumin, salt, pepper and hot sauce.

In small bowl, combine chopped vegetables. Set aside 2 cups vegetables and add remaining vegetables to juice mixture.

In food processor or blender, puree the reserved 2 cups vegetables until smooth. Stir into soup and chill.

OR ...

Tomato Basil Soup
(Inspired by CarolÂs Restaurant, Blaine MN)

I Tsp olive Oil
1 medium onion, chopped
1 28oz can Muir Glen Whole peeled tomatoes
1 28oz can Muir Glen Fire Roasted Tomatoes with Basil
1/2 tsp kosher salt
Pepper
2 tsp sugar
1-1/2 c chicken stock
2 T tomato paste
1/4 c chopped fresh basil
1/3 c fresh grated parmesan
2T dry red wine

Heat olive oil in large dutch oven, saute onion 1 minute or until tender.
With fingers, squish whole tomatoes until chunky. Add both cans of tomatoes to onions, bring to a simmer. Add salt, pepper, sugar, chicken stock and tomato paste. Simmer for 7-10 minutes. Add basil, parmesan and wine, cook until heated through.

OR ...

Strawberry Bisque
From Carnival Cruise Lines

3 c strawberries, washed and hulled
1 ½ c water
¾ c sugar
3 T lemon juice
1 t grated lemon peel
1 ½ c red wine
1 c. sour cream
fresh mint leaves
Directions:
Combine strawberries, ½ c water, and sugar in a blender. Cover and blend the mixture until pureed. Stir in lemon juice, peel, 1 c. water and wine. Stir in sour cream until blended. Chill for several hours before serving and garnish with mint.
Posted 4/07 by Sillysillyme

Linda

Some great-sounding recipes. Thank you for your ideas. Robert

This is a favorite of ours

Carrot Ginger Soup with Coconut Roasted Shrimp
HEALTHY
ACTIVE TIME: 30 MIN
TOTAL TIME: 45 MIN
SERVES: 6
The Good News A little coconut milk and shredded coconut soften the spicy edge of this soup while adding just a small amount of fat.
ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
4 large carrots (3/4 pound), chopped
1 tablespoon finely grated ginger
1/2 teaspoon crushed red pepper
3 cups low-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons light brown sugar
1 tablespoon smooth peanut butter
1 teaspoon Asian sesame oil
1 cup skim milk
1/4 cup light coconut milk
Kosher salt and freshly ground pepper
16 large shrimp, shelled
1 1/2 tablespoons shredded coconut
Pinch of cayenne pepper
directions
Preheat the oven to 425°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the carrots, ginger and crushed red pepper and cook for 6 minutes. Add the broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes. Remove from the heat and stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil.
In a blender, puree the soup until smooth. Return it to the saucepan and stir in the skim milk and coconut milk. Season the soup with salt and pepper and keep warm.
Toss the shrimp with the coconut, cayenne and remaining 1 tablespoon of olive oil, and season with salt and pepper. Spread the shrimp on a parchment-lined baking sheet and roast for 8 minutes, or until pink. Ladle the carrot-ginger soup into warmed bowls and garnish with the coconut shrimp.
NOTES One Serving 230 cal, 11 gm total fat, 3.6 gm saturated fat, 17 gm carb, 3 gm fiber.

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And this is a recipe I've been working on - not sure I am done tweaking it yet! LOL!

Southwestern Sweet Potato Soup
1 tsp oil
½ medium onion chopped
1 large Sweet Potato, cubed in ½ inch cubes
1/2 tsp cumin
2 cups chicken stock
1 tsp chopped canned chipotle in adobo (or to taste)
2 tbsp heavy cream

Heat a heavy bottom saucepan over medium heat, add the oil and onion and sauté until it begins to soften. Add the sweet potato cubes and continue to sauté for 5 more minutes. Add the cumin and sauté for 1 minute.
Add the chicken stock and simmer for 15 Â 20 minutes until the sweet potatoes are very tender.
Add the chipotle and blend until smooth with a stick blender. Add cream and serve.

I've had Alexa's carrot soup with shrimp, I can definately vouch for it as being YUM and also very elegant!