Asparagus and Pea Minestrone Soup
Ingredients
- 250g asparagus tips
- 150g fresh peas (podded weight) or frozen petit pois
- 6 spring onions, trimmed and cut into thirds
- 3 small carrots, trimmed, peeled and cut into rounds
- 100g fresh or frozen podded broad beans
- 1 medium-sized fennel bulb, trimmed and thinly sliced
- 5 tbsp finely chopped mixed herbs (include mint, chives and parsley)
- 30g butter
- 2 tbsp extra virgin olive oil
- 150ml vegetarian dry white wine
- 510ml good vegetable stock
- 100ml double cream
- freshly grated or shaved vegetarian Parmesan-style cheese
- squeeze of lemon
- sea salt
- freshly ground pepper
Method
- 1
Melt the oil and butter in a large pan. Add the fennel and carrots and stir over a gentle heat for 5-6 minutes, being careful not to let them burn.
- 2
Add the spring onion and cook until softened, then pour in the white wine and simmer until reduced by half.
- 3
Add the vegetable stock and cook for a further five minutes on a low to moderate heat. Add the asparagus, broad beans and peas and cook for a further five minutes until tender.
- 4
Stir in the herbs and cream and season well with a squeeze of lemon juice, sea salt and freshly ground black pepper.
- 5
Serve at once, sprinkled with vegetarian cheese and with a chunk of warm bread on the side.
Asparagus and Pea Minestrone Soup was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 250g asparagus tips
- 150g fresh peas (podded weight) or frozen petit pois
- 6 spring onions, trimmed and cut into thirds
- 3 small carrots, trimmed, peeled and cut into rounds
- 100g fresh or frozen podded broad beans
- 1 medium-sized fennel bulb, trimmed and thinly sliced
- 5 tbsp finely chopped mixed herbs (include mint, chives and parsley)
- 30g butter
- 2 tbsp extra virgin olive oil
- 150ml vegetarian dry white wine
- 510ml good vegetable stock
- 100ml double cream
- freshly grated or shaved vegetarian Parmesan-style cheese
- squeeze of lemon
- sea salt
- freshly ground pepper
- 1
Melt the oil and butter in a large pan. Add the fennel and carrots and stir over a gentle heat for 5-6 minutes, being careful not to let them burn.
- 2
Add the spring onion and cook until softened, then pour in the white wine and simmer until reduced by half.
- 3
Add the vegetable stock and cook for a further five minutes on a low to moderate heat. Add the asparagus, broad beans and peas and cook for a further five minutes until tender.
- 4
Stir in the herbs and cream and season well with a squeeze of lemon juice, sea salt and freshly ground black pepper.
- 5
Serve at once, sprinkled with vegetarian cheese and with a chunk of warm bread on the side.
Asparagus and Pea Minestrone Soup was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
