Pea, Asparagus & Mint Soup
Soup is an excellent way to use up a less-than-perfect bunch of asparagus. You know the one that ends up a bit bendy and lacklustre. Paired with peas, spring onions and mint, and a dollop of sour cream this is spring in a bowl.
Ingredients
- 50 g butter
- 1 tbsp olive oil
- 3 spring onions, or half an onion, chopped
- 2 garlic cloves, chopped
- 1 bunch (250g) asparagus, roughly chopped
- 1 medium potato (about 200g), peeled and cut into 2-3cm chunks
- salt
- 1 litre (4 cups) chicken or vegetable stock
- 2 cups fresh or frozen peas
- small handful mint, chopped + extra leaves to garnish
- 4 tbsp sour cream + extra for serving
- cracked pepper
- olive oil for drizzling
Instructions
- In a large saucepan, melt the butter and oil over low to medium heat. Add the spring onions, garlic, asparagus, potato and ½ teaspoon salt. Cook gently, stirring over the heat for 5 minutes without colouring.
- Add the stock and bring to a boil. Simmer for 12-15 minutes until the potato is tender.
- Add the peas and bring back to the boil. Remove from the heat, add the chopped mint and use a stick (immersion) blender to puree until smooth. Or cool the soup and use a blender to puree.
- Stir through the sour cream then gently reheat the soup. Check the flavour, adding extra salt to taste and a generous twist of cracked pepper.
- Serve the soup in warmed bowls garnished with mint leaves and a drizzle of olive oil. Serve extra sour cream on the side.
- The soup can be made ahead of time and reheated to serve. Use within 3 days of preparation, or freeze into portions.