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
  • 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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