Asparagus and pea soup

Home
6 servings Prep: 10 mins, Cooking: 25 mins
Rate this recipe
Vegetables

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

30.00 ml butter
15.00 ml fresh chillies — 573
2.00 leeks — finely chopped
1.00 potatoes — large, peeled and cubed
500.00 ml stock — chicken
400.00 g peas — frozen, thawed
400.00 g asparagus — chopped
5.00 ml salt and freshly ground black pepper — to taste
250.00 ml cream
4.00 bacon — pieces, crispy to garnish
Tap for ingredients
Tap for ingredients

Method:

1. 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 freshly-ground black pepper.
2. 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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.