Asparagus and Pea Minestrone Spring Soup
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Savour the fresh tastes of spring with this healthy soup combining asparagus and peas with fresh herbs.
Recipe Key Facts
- Prep time: 8mins
- Cooking time: 30mins
Egg free | Gluten free | Shellfish free | Vegetarian | Nut free*
Serves: 4
Calories: 382 Kcal per serving
Ingredients
Shopping List
- 2 tbsp extra virgin olive oil
- 30g butter
- 1 medium-sized fennel bulb, trimmed and thinly sliced
- 3 small carrots, trimmed, peeled and cut into rounds
- 6 spring onions, trimmed and cut into three
- 150ml (5¼ fl oz) dry white wine
- 510ml (18fl oz) vegetable stock
- 250g (7¼oz) asparagus tips
- 100g (3½oz) fresh or frozen podded broad beans
- 150g (5¼oz) frozen petit pois
- 5 tbsp mixed herbs, chopped, including mint, chives and parsley
- 100ml (3½fl oz) double cream
- squeeze of lemon
- sea salt and black pepper
- freshly grated or shaved Parmesan to serve
Method
- 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 it.
- Add the spring onion and cook until softened. Pour in the white wine and reduce the liquid mixture by half.
- Add all of the vegetable stock and cook gently for a further 5 minutes on a low to moderate heat, making sure not to boil.
- Add the asparagus, broad beans and peas, and cook for a further 5 minutes until tender.
- Stir in the herbs and cream, and season well with a squeeze of lemon juice, some sea salt and freshly ground black pepper.
- Serve at once with the grated Parmesan and warm bread.
* We cannot guarantee that recipes listed as nut-free will contain ingredients that have been produced in a nut-free environment.
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