GREEN PEA AND ASPARAGUS SOUP WITH MINT

soon soup

I know, it is a bit boring to post another recipe with asparagus straight after having posted one but at least it’s a soup and at least half of it contains sweet green peas, or should I say English peas maybe. Although I like peas a lot, I never really liked green pea soup for some reason and I have been thinking about ways to make a pea soup that I like for quite a while now. I think I have found it with this one but I still have a few ideas that I would like to try out too. Asparagus and peas are a great combination for several reasons, one is the visual one, the both have more or less the same shade of green that makes a very pretty soup indeed.

Pea and Asparagus Soup with Mint

And then the flavours quite complement one another I find and that is an obvious advantage when you cook something that you intend to eat with pleasure. I added fresh mint leaves because I happen to like it but you can try some other herb that you like if the mint isn’t your thing. I used a very weak light stock, 50/50 stock and water because the flavours of the soup are so subtle that too strong a stock overwhelms it, you need to leave some space for the sweetness of the vegetables. This soup can be served warm or cold.

Pea and Asparagus Soup with Mint

GREEN PEA AND ASPARAGUS SOUP WITH MINT
4-5 servings

200 g/ 7 oz green peas
200 g/ 7 oz trimmed asparagus stalks, i.e. with the woody part removed, cut into pieces
500 ml/ 2,1 cup light stock
500 ml/ 2,1 cup water
8-10 mint leaves
salt
extra-virgin olive oil

- Put a little olive oil in a pan and gently cook peas and asparagus for 3-4 minutes.
- Add water and stock and leave to simmer for 10-15 minutes.
- Add the mint and then blend the soup until smooth. I kept a couple of spoonfuls of peas and asparagus which I added afterwards to make the soup more interesting texture wise.
- Check if salt is needed and then serve it.

Pea and Asparagus Soup with Mint

AddThis Social Bookmark Button

L

You might also like: