Asparagus & Pea Soup
serves 4-5:
Ingredients
2 tbsp olive oil
350g asparagus spears
2 onions (250g)
2 cloves garlic
3 cups (750ml) water
1/2 cup (65g) peas
2 large sticks celery
1 tbsp vegetable stock – I used bouillon
1 tbsp dried mixed herbs
salt and a generous amount of pepper, to season
Method
1. First, chop your asparagus into fifths and finely slice your onions with fine kitchen knives. Then, add them into a large pan on a medium-high heat with the 2 tbsp olive oil. Fry for 4-5 minutes, stirring to avoid burning. Then, slice your garlic cloves and chop your celery, and add them into the pan to fry for another 2-3 minutes.
2. When the onions are golden/translucent, add in the peas, water, vegetable stock, mixed herbs and salt and pepper. Reduce to a medium heat, and allow to bubble and cook for about 10 minutes. When this is done, remove from the heat (cooling if necessary), and blend before serving – add any extra seasoning if necessary, to suit you. To decorate, you can top the soup with some grilled asparagus, a drizzle of extra virgin olive oil and some pepper to finish.
