Ingredient

• 2 tablespoons extra-virgin olive oil, more for drizzling
• 3 scallions, chopped
• 2 small Yukon gold potatoes, 1½ cups diced
• 3 garlic cloves, minced
• Heaping ½ teaspoon sea salt, more to taste
• ½ teaspoon freshly ground black pepper
• 3 cups water
• 2 cups chopped asparagus
• 1 cup frozen peas
• 1 heaping teaspoon Dijon mustard*
• 3 tablespoons lemon juice
• ½ teaspoon lemon zest
• 1 packed cup basil
• Fresh mint sprigs, optional
• ¼ cup toasted pine nuts, chopped
• ¼ cup fresh mint, minced
• Pinch of red pepper flakes
• Pinch of salt

Direction

1. Make the mint & pine nut topping by chopping together the pine nuts, mint, red pepper flakes, and salt. Set aside.
2. Heat the oil in a medium pot over medium heat. Add the scallions and cook for 1 to 2 minutes, or until soft. Add the potatoes, garlic, salt, pepper, and water and simmer for 12 minutes or until the potatoes are fork-tender.
3. Add the asparagus to the pot of potatoes and continue simmering for 5 more minutes. Remove the pot from the heat and let cool for 5 minutes. Stir in the peas and then transfer the soup to a blender. Add the mustard, lemon juice, and lemon zest and blend until creamy. Add the basil and blend until combined. Season to taste.
4. Portion the soup into bowls and sprinkle with the mint & pine nut topping, drizzles of olive oil, and a few sprigs of fresh mint, if desired. Serve with crusty bread.