Asparagus and pea soup Ingredients 400 g fresh green (young) asparagus spears 250 ml water 30 ml butter 10 ml sunflower oil 1 medium onion, finely chopped 1 large potato, peeled and diced 400 g frozen peas, defrosted 500 ml chicken or vegetable stock salt and milled black pepper to taste 250 ml thick cream Method: Cut off asparagus tips and set aside. Chop stalks coarsely. Bring water to boil and steam stalks for 3 to 4 minutes (see tips). Set aside. Using same water, cook tips until tender (2 to 4 minutes, depending on thickness). Reserve water for soup. Heat butter and oil in a large saucepan. Add onion and sauté until glossy but not browned. Add potato and toss to coat with butter mixture. Add reserved cooking liquor and cook for 10 to 15 minutes, or until potato is tender. Add peas, asparagus stalks and a quarter of the tips. Add stock (use 2 cubes) and bring to boil, then reduce temperature and simmer for 10 minutes. Purée soup until smooth, then return to saucepan. Season with salt and pepper, reheat (but dont allow to boil) and stir in cream and remaining asparagus tips. Serve in heated bowls, with crusty bread. ......Amanda.
Posted on: Tue, 19 Aug 2014 06:04:47 +0000
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