Cream of asparagus, green pea and zucchini soup

Ingredients:

• 2 tbsp. l. olive oil
• 1 cup chopped red onion
• 1 cup chopped peeled potatoes
• 3-4 sprigs fresh thyme + fresh leaves for serving
• 3.5 cups chicken broth
• 1 cup chopped asparagus + cooked asparagus tips for serving
• 1 cup fresh or thawed green peas + extra boiled peas for serving
• 1 cup chopped zucchini
• 0.5 cup fresh basil leaves

Preparation:

1. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until softened, 3-5 minutes. Add the potatoes, thyme sprigs, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper and cook, stirring, until the potatoes are coated with oil, another 2-3 minutes. Pour in the broth and bring to a simmer.
2. Add the asparagus, green peas, and zucchini and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from the heat, discard the thyme, and let the soup cool for at least 5 minutes. Stir in the basil and blend thoroughly with an immersion blender until smooth, or in a regular blender in two or three batches (do not fill the blender more than halfway at a time).
3. If necessary, reheat the soup, adjust the consistency with water, and add salt and pepper to taste.
   
   Serve the soup hot, sprinkled with asparagus tips, green peas and thyme leaves.
   
   
   Note
   
   When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Leave the lid slightly ajar, draping a kitchen towel over it to prevent splashes. Blend until smooth.