Minted Asparagus and Garden Pea Soup

    30 min

    Fresh asparagus is the ideal quick-cook vegetable to partner peas in this perky soup topped with fromage frais and toasted pine nuts. Serve with Ricotta and Pesto Bites (also on this site). Delicious!

    7 people made this

    Serves: 4 

    • 200g asparagus spears
    • 1 tbsp olive oil
    • 2 shallots, chopped
    • 175g potatoes, peeled and chopped
    • 140g frozen peas
    • 650ml vegetable stock, made with stock cubes
    • small sprig of fresh mint
    • 4 tbsp fromage frais
    • 40g toasted pine nuts

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Snap off any woody ends from the asparagus stalks at the point where they break easily. Cut off the tender tips and reserve. Roughly chop the remainder.
    2. Heat the olive oil in a large, heavy pan and add the shallots, chopped asparagus and potatoes. Cover and cook over a medium heat, stirring occasionally, for 6-8 minutes or until tender.
    3. Reserve a handful of peas and add the remainder to the pan with the stock and mint sprig. Cook for a few minutes if the potato is not quite tender. Season, then tip into a food processor or blender and process to a smooth purée. Return to the pan.
    4. Blanch the asparagus tips and reserved peas in a pan of boiling water for 2 minutes. Drain. Bring the soup to the boil, then stir in the blanched asparagus tips and peas. Ladle into bowls. Swirl a spoonful of fromage frais on to each and scatter the pine nuts over the top.

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