For a simple lunch, in spring when fresh asparagus is in abundance, is this asparagus, mint and pea soup. It takes around 30 minutes to make with just a few ingredients, and you get this silky green soup, which is delicious served with warm bread rolls.
Serves up to 6
- 2 bunches of asparagus, reserve the tips for garnish
- 50g butter
- 1 tbsp olive oil
- 1 white onion
- 1 medium potato
- 1 litre vegetable stock
- 1 tbsp chopped mint
- 250g frozen peas
- A pinch of salt and pepper and for extra spice one small green chilli (optional)
- 2 tbsp cream (optional)
- Heat the butter and olive oil in a medium pan.
- Dice the onion and add to the pan and cook until soft, without colouring.
- Peel, dice the potato and add to the pan, cook for 10 minutes, do not brown keep stirring. At this point, I add the chilli.
- Cook the asparagus tips in a small pan of boiling water for 3 minutes then refresh in cold water.
- Chop the asparagus in 2cm pieces, reserving the tips, and add with the stock to the pan.
- Bring to boil and cover and allow to simmer for 5 minutes.
- Add the mint and frozen peas and cook for a further 3 minutes.
- Blend until smooth.
- Add 2 tablespoons of cream, return to the pan reheat.
- Season to taste, garnish with the asparagus tips and serve with warm rolls.
Norah's Tip: I use Pot Watchers to stop my pan boiling over.