Asparagus and pea soup

Recipe from: 8 October 2015
recipe, vegtables, soup

Ingredients 10
Servings 1
Minutes 00:10

Ingredients

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

Method

00:10
 
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

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: recipe  |  vegetables  |  soup
 

 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.