Name: Asparagus and pea soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Classic
Ingredients: 30 ml butter; 15 ml fresh chillies 573; 2 leeks finely chopped; 1 potatoes large, peeled and cubed; 500 ml stock chicken; 400 g peas frozen, thawed; 400 g asparagus chopped; salt and freshly ground black pepper to taste; 250 ml cream; bacon pieces, crispy to garnish

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Ingredients (10)

30 ml	butter
15 ml	fresh chillies — 573
2	leeks — finely chopped
1	potatoes — large, peeled and cubed
500 ml	stock — chicken
400 g	peas — frozen, thawed
400 g	asparagus — chopped
	salt and freshly ground black pepper — to taste
250 ml	cream
	bacon — pieces, crispy to garnish

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Method:

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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