Asparagus And Pea Spring Minestrone Soup

Cooking time
'
Nr of servings
4
Difficulty Level

Asparagus And Pea Spring Minestrone Soup

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

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
150 
ml 
dry white wine
30 
g 
/ 1oz butter
2 
tablespoons 
extra virgin olive oil
5 
tablespoons 
finely chopped mixed herbs to include mint, chives and parsley
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

Method

  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.