Ingredients
250ml water
30ml butter
10ml sunflower oil
400g fresh green asparagus spears
1 onion, finely chopped
1 large potato, peeled and diced
400g peas
500ml vegetable stock
250ml cream
salt and pepper
Method
- Cut off asparagus tips and set aside.
- Chop the asparagus stalks coarsely.
- Bring water to boil in a pot and steam stalks for about 3 to 4 minutes, set aside.
- Using the same water cook the tips until they are tender (about 2 to 4 minutes depending on thickness), set aside. Reserve the water for soup.
- Heat the butter and oil in a large saucepan, add the onion and fry until glossy.
- Add potato and toss to coat with butter.
- Add the water that was used to steam the asparagus and cook for about 15 minutes, until the potato is tender.
- Add the peas, asparagus stalks and ¼ of the tips.
- Add the vegetable stock and bring to the boil, reduce temperature and simmer for 10 minutes.
- Puree the soup until smooth and return to the saucepan.
- Season with salt and pepper, reheat and stir in the cream and remaining asparagus tips.
Serve with fresh bread.
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