NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. Prepare soup with water as directed.|
|2. Sauté asparagus in olive oil for 2 to 3 minutes or until starting to soften.|
|3. Stir asparagus, peas and pesto into soup; bring to simmer. Cook for about 5 minutes or until asparagus is tender; stir in lemon juice.|
- For each portion, ladle 1 1/3 cups (330mL) into bowl; garnish with 1 tbsp (15 mL) Parmesan cheese and 1 tsp (5 mL) chives.