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Export 14 ingredients for grocery delivery
Step 1
Make the mint & pine nut topping by chopping together the pine nuts, mint, red pepper flakes, and salt. Set aside.
Step 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.
Step 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.
Step 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.
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