Pea and Asparagus Spring Minestrone Soup

Preparation Time
'
Cooking Time
'
Nr of servings
4
Difficulty Level
Pea and Asparagus Spring Minestrone Soup

Pea and Asparagus Spring Minestrone Soup Recipe

Logo Thanks to Yes Peas !

 

A tasty soup packed full of goodness for the whole family to enjoy

Preparation Time
'
Cooking Time
'
Nr of servings
4
Difficulty Level

Ingredients

30 
g 
/ 1oz  Butter
2 
tablespoons 
extra virgin olive oil
6 
Spring Onions, chopped into rounds
2 large Carrots, peeled and chopped into rounds
1 
medium-sized fennel bulb, trimmed and thinly sliced
150 
ml 
dry white wine
510 
ml 
Vegetable Stock
150g / 5oz Birds Eye Petit Pois
Birds Eye Petits Pois 1.05kg
250g / 9oz chopped Asparagus tips
100 
g 
/ 3.5oz fresh or frozen Edamame Beans
Birds Eye Edamame Beans 480g
5 
tablespoons 
finely chopped Mixed Herbs (mint, chives and parsley)
50g Dried Spaghetti (optional)
100 
ml 
double cream
Squeeze of Lemon juice
Sea Salt and Freshly Ground Black Pepper
Freshly grated or shaved Parmesan, to serve
Warm Bread, to serve

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 peas,  asparagus, edamame beans and cook for a further 5 minutes until tender. Optional step - add in spaghetti and cook for further 10 minutes
  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!