Creamy Asparagus Soup

Ingredients:

2 tablespoons extra virgin olive oil (plus more for drizzling the soup)
Scallions, chopped
2 small potatoes (1½ cups diced)
3 cloves garlic, minced
1/2 teaspoon sea salt (plus more to taste)
1/2 teaspoon freshly ground black pepper
3 cups water
2 cups chopped asparagus (smidges)
1 cup frozen peas
1 teaspoon French mustard DIJON
3 tablespoons lemon juice
1/2 teaspoon lemon zest
1 cup basil
Fresh mint sprigs (optional)

Additional ingredients:
1/4 cup toasted pine nuts, chopped
1/4 cup chopped fresh mint
Pinch red pepper flakes
Pinch salt

Directions:

1. Chop the pine nuts, mint, red pepper flakes and salt. Set aside.
2. Heat the oil in a saucepan over medium heat. Add the spring onions and sauté for 1-2 minutes (until softened). Add the potatoes, garlic, salt, pepper and water. Cook for 12 minutes (until the potatoes are tender).
3. Add the asparagus to the pot with the potatoes and cook for another 5 minutes. Remove the pot from the heat and let cool for 5 minutes. Stir in the peas; then pour the soup into a blender. Add the mustard, lemon juice and lemon zest and puree until creamy. Add the basil and puree again until smooth. Season to taste.
4. Ladle the soup into bowls, top with mint, pine nuts and other chopped toppings; drizzle with olive oil. You can add a few fresh mint sprigs. Serve with crusty bread.

Yield: 4 servings
Recipe: loveandlemons.com