Asparagus & Pea Soup

Asparagus and Pea Soup
1 bunch asparagus (about one pound)
2 cups snap peas (fresh or frozen)

1 bunch green onions, sliced thin
4 gloves garlic, skin removed

Sour cream
salt and pepper to taste

• Clean and snap the ends off the asparagus.  Rinse well.
• Bring a large pot filled with water to a boil over high heat.
• Blanch asparagus until tender, about 5 minutes.
• Remove from heat and with a slotted spoon remove the asparagus.  Do not discard the cooking water.
• Bring the water back to a boil, toss in the snap peas and garlic and cook for about 5 minutes. 
• Remove from the heat and remove the peas and garlic with a slotted spoon.
• Reserve the cooking liquid.
• Place pea mixture in the blender with the asparagus and puree until smooth.
• You might need to add some of the cooking liquid to reach the consistency that you like.
• Season with salt and pepper and serve either hot or room temperatures.
• Top with green onions and a dollop of sour cream.