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Quick Asparagus, Pea, and Ramp Soup

This soup comes together in literally minutes and its bright green color is reminiscent of all things spring. If you don’t have access to ramps, you can easily substitute with the white parts of fresh leeks. To add some protein and make this soup a heartier meal, top each serving with a poached egg. Serve any version with crusty bread to mop every drop from the bowl.
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Servings 4

Ingredients
  

  • 1 pound asparagus, blanched
  • 1 tablespoon butter
  • 1 tablespoon olive oil, plus more for serving
  • 1/2 cup chopped ramps, white and pink parts only
  • 4 cups vegetable or chicken stock
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups fresh peas, blanched (thawed frozen peas may be substituted)
  • 3 tablespoons chopped flat-leaf parsley, plus more for garnish
  • 1 tablespoon chopped mint

Instructions
 

  • Cut the very tips (about a half-inch) of the spears and reserve them for a garnish. Chop the remainder of the asparagus into 1-inch pieces.
  • Melt butter and olive oil in a large saucepan over medium-low heat. Add ramps and cook gently until they become translucent, about 3 to 4 minutes. Add stock, thyme, salt, and pepper; bring to a simmer. Add peas and chopped asparagus, cover, and simmer for 2 minutes. Transfer mixture plus parsley into a blender and blend until smooth. Taste and adjust for seasoning.
  • Divide soup among 4 warm bowls. Drizzle with olive oil and sprinkle with mint, parsley, and reserved asparagus tips.