Asparagus, pea shoot, spinach and potato soup

    50 min

    Delicious homemade soup that's packed with green garden vegetables and herbs. It's a lovely fresh spring colour.


    Aberdeenshire, Scotland, UK
    1 person made this

    Serves: 4 

    • 1 or 2 large potatoes, quartered
    • 600ml (1pt) chicken stock, or more as needed
    • oil as needed
    • 1 bunch asparagus, chopped
    • 2 sticks celery, chopped
    • 1 onion, finely chopped
    • 1 handful herbs, such as apple mint, sage
    • 1 bunch pea shoots
    • 1 bunch spinach
    • 3 teaspoons creme fraiche
    • cream for garnish
    • salt and pepper to taste

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Boil a pan of hot water, cut the potatoes in quarters, add to the pan. Once cooked, transfer to another pan, add the chicken stock to cover all the potatoes. I use a pint of stock, but you can use more.
    2. Add a small amount of oil to a frying pan, add the asparagus, celery, onions and herbs. Cook gently for 5 to 10 minutes. Wash and dry the pea shoots and spinach. Add to the potatoes and chicken stock. Then add the asparagus, celery, onions to the potatoes and stock; reduce the heat and simmer for 30 minutes.
    3. Then remove from the hob and transfer all the ingredients into the food processor and process for 20 seconds until the soup becomes a lovely smooth liquid. Transfer the soup back into the pan, add the creme fraiche and stir in.
    4. For the final touch - add a small amount of cream with a little salt and pepper.

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