2 tbsp extra-virgin olive oil
3 scallions, chopped
2 small potatoes, diced
3 garlic cloves, minced
½ tsp sea salt
½ tsp black pepper
3 cups water
2 cups chopped asparagus
1 cup frozen peas
3 tbsp lemon juice
½ tsp lemon zest
1 packed cup basil
Fresh mint sprigs, optional
Heat the oil in a medium pot over medium heat. Add the scallions and cook until soft (2 minutes). Add the potatoes, garlic, salt, pepper, and water and simmer until the potatoes are fork-tender.
Add the asparagus to the pot of potatoes and continue simmering for 5 more minutes. Remove the pot from the heat and let cool.
Stir in the peas and then blend the soup in a food processor. Add the lemon juice, zest, and basil leaves, and blend until creamy. Sprinkle with the mint and drizzle with the olive oil.
