Cooking with Doyle

This green soup will get you solid serving of vegetables and the potatoes ensure that it'll still fill you up.   The mint and coconut make for a unique, subtle flavor.

Other dishes in this photo:

• Chive Dinner Rolls

Ingredients

• 2 bunches of asparagus
• 4 medium potatoes
• 2 medium shallots
• 1-2 tbsp olive oil
• 4.5 - 5 cups chicken stock
  • Or vegetable stock if preferred
• 2 1/2 cups frozen peas, divided
• About 20 mint leaves, finely chopped (to taste)
• 1 1/4 cup coconut milk
• Salt, to taste
• Pepper, to taste

Directions

1. Trim the tips off of the asparagus and set aside.  Trim and peel the stalks.
2. Skin the potatoes and dice into cubes.
3. Skin the shallots and thinly slice.
4. In large pot, heat the oil and sauté the shallots.
5. Add the chicken stock, asparagus stalks, potatoes, and 1 cup of frozen peas.  Bring to a simmer and cook until the vegetables are cooked and soft.
6. Strain and move the solid portion to a food processor (with a little fluid).  Process until it's smooth.  Put back into pot with the strained liquid.
7. Mix well and return to a simmer.  Add the mint leaves, coconut milk, salt, and pepper.
8. Add remaining frozen peas and cook for about five minutes.
9. Add the reserves asparagus tips and cook for about ten minutes.
10. Serve hot.