- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
4
Asparagus, Pea and Herb Soup
Description
A quick and easy soup recipe to celebrate the native asparagus season. I wanted to make a recipe that didn't include cream - there are a lot of those about!
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add to shopping list Ingredients
200g Asparagus, chopped into inch pieces
1 onion, chopped
1 stick of Celery, chopped
1 small potato, peeled and diced small
1 handful of frozen peas
1.8 litres of vegetable stock
1 large bunch of parsley, chopped
1 small bunch of mint, chopped
1 splash of olive oil
Preparation
Heat the olive oil in a large pan over a medium heat. Sweat off the onion and the celery until soft, and then add the potatoes and the stock. Bring the stock to the boil and then simmer for 20 minutes or so. Add the peas and the asparagus and cook until the asparagus is tender. Add the herbs and turn the heat off. When cool enough, blend until smooth and then bring back to simmering point. Serve.
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