Asparagus and pea soup

Recipe from: 8 October 2015
recipe, vegtables, soup

Ingredients 10
Servings 6
Time 00:10


  • 30
  • 15
    olive oil
  • 2
    leeks, finely chopped
  • 1
    large potato, peeled and cut into cubes
  • 500
    chicken stock
  • 400
    frozen peas, thawed
  • 400
    asparagus, chopped
  • salt and freshly-ground black pepper, to taste
  • 250
  • crisply-fried bacon pieces for garnish


Heat the butter and oil in a large saucepan and sauté the leeks until soft and shiny but not brown. Add the potato cubes and stir-fry until all of it is covered with butter. Pour in the stock and simmer for 10 minutes. Add the peas and asparagus and cook until soft. Taste and season the soup with salt and freshlyground black pepper.

Purée the soup until smooth in a food processor, pour it back into the saucepan and then add the cream. Heat until warmed through and serve with fresh bread. Sprinkle the bacon on top just before serving.

Wine suggestion:

An uncomplicated red wine will go well with this favourite.

Words and image:
Home magazine

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Read more on: recipe  |  vegetables  |  soup

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