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Asparagus And Pea Spring Minestrone Soup

Asparagus And Pea Spring Minestrone Soup
Cooking time
'
Nr of servings
4
Asparagus and Pea Spring Minestrone SoupLogo Thanks to Yes Peas !
'
Cooking time
4
Nr of servings

Ingredients

  • 250 g / 9oz asparagus tips
  • 150 g / 5oz frozen petit pois
    Re-sealable Petits Pois
  • 6 spring onions, trimmed and cut into 33 small carrots trimmed, peeled and cut into rounds
  • 100 g / 3.5oz fresh or frozen podded broad beans
  • 1 medium-sized fennel bulb, trimmed and thinly sliced
  • 5 tablespoons finely chopped mixed herbs to include mint, chives and parsley
  • 30 g / 1oz butter
  • 2 tablespoons extra virgin olive oil
  • 150 ml dry white wine
  • 510 ml good vegetable stock
  • 100 ml double cream
  • Freshly grated or shaved Parmesan to serve
  • Squeeze of lemon
  • Sea salt and freshly ground pepper

Preparation

  1. Melt the oil and butter in a large pan. Add the fennel and carrots and stir over a gentle heat for about 5-6 minutes being careful not to burn.
  2. Add the spring onion and cook until softened.
  3. Pour in the white wine and reduce by half.
  4. Add the vegetable stock and cook for a further 5 minutes on a low to moderate heat.
  5. Add the asparagus, broad beans and peas and cook for a further 5 minutes until tender.
  6. Stir in the herbs and cream and season well with a squeeze of lemon juice, sea salt and freshly ground black pepper.
  7. Serve at once with the Parmesan and warm bread.

Tags

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