Asparagus and pea soup

6 servings Prep: 15 mins, Cooking: 35 mins
Rate this recipe
This soup is delicious, served either hot or cold.

By Food24 May 04 2015
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Ingredients (12)

2 butter
300 g asparagus — chopped
2 leeks — sliced
2 potatoes — peeld and cubed
3 cup stock — vegetable
1 cup peas — fresh
lemon — halved, juice only
2 cup milk
1/4 cup yoghurt
sea salt and freshly ground black pepper
fresh thyme — chives and yoghurt, to garnish
parmesan cheese — shavings
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Method:

Place a large pot over medium heat, add 1 tbsp olive oil and 1 tbsp butter. Allow butter to melt. Add asparagus and sauté for 3–4 minutes, or until soft. Remove and set aside.

Add remaining butter and olive oil to pot, add leeks and potatoes and cook for 3–4 minutes. Add vegetable stock and simmer for 20 minutes or until potatoes are cooked. Return asparagus to pot, add peas and lemon juice, and simmer for another 5 minutes. Allow to cool slightly.

Place the mixture in a blender and purée until smooth. Add milk and stir through yoghurt. Place in the fridge until cold. Season. Garnish with a dollop of yoghurt, thyme and chives.

Serve hot or cold with Parmesan wafers.

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