GREEN PEA AND ASPARAGUS SOUP WITH MINT
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.
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.
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.
- 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.
L
Can’t believe! it was my dinner yesterday, it is so clear we’re living in the same place! Same excellent products in the same time!
Have a great weekend!
Fresh, seasonal, good for you and a beautiful colour. Looks great!
I’ve been following your blogg (first the Swedish one, now this) on and off for several years. I really do admire how you arrange and set up your shots. I remember seeing a blog post of your “food studio”. But my question now is how much time do you on average use for shooting the images for a post? And do you have all your props lying around the house or do you get them with a shot in mind? Maybe you have already answered my questions, I might just have missed it. In that case I just ask you to point in the right direction.
woops, my start to this comment disappeared, and I have no idea if it’s going to be posted, in any case, love this recipe to no end, will be eating this on Sunday, and the images are perfection. I’m swooning over this soup bowl. I want one like this too!
Great post
Loved the pictures…and your blog is wonderful ….
Have a great day – SP
I love mint in soups and pizzas!
Love this recipe. I’ll have to make this more than once now that my replanted mint bush is beginning to look healthier.
感謝分享好的作品~~........................................
Mmm, min tanke också att den nog är god både varm och kall. Men du, buljong? Har du tips på buljong som inte smakar så vansinnigt mkt? Du skriver “light stock” – är det som att t ex ta en halv tärning till lika mycket vatten som för en hel? Anväder oftast färsk och höftar som vanligt med buljongen. Sällan mer än en tsk ändå fast jag säkert har minst 1 liter vatten-
Tycker de allt som ofta tar över smaken från de övriga ingredienserna och när jag gör soppa tenderar alla varianter att smaka likadant. Har kommit på att det måste vara buljongen som gör det. Använder endast grönsaksbjuljong men har testat tärning, färsk och nu senaste grejen med någon slags “fondgele” i liten protionsburk. Fast utan blir det gärna lite vattnigt och likosm blaskig soppa.
what a beautiful soup!
I love that it can be served hot on a rainy day or chilled on hot summer day….
I’ll give it a try.
Thank you-you too!
thank you!
Thank you for this comment, it gave me the push to finally start my food prop series! to answer your questions: I don’t spend that much time actually, I am a fast worker whatever I do. And it is difficult to tell because I never actually timed it! I have most of the props already, I never go out to buy one for a particular shot unless I am working for someone who wants something in the photo that I don’t have. But for the blog, never.
haha, I don’t think it is soup bowl actually, it’s more of a oven form I think but who cares, it was great as a soup bowl!
thank you very very much!
pizzas? never tried that, must do!
same here, my mint plant looked pretty dead but now it is showing signs of life!
Men Åsa, varför kokar du inte din egen buljong? grönsaksbuljong går dessutom fort. Jag brukar slänga in det man inte kan servera men ändå inte är dåligt på grönsaker i frysen och sen koka buljong på det! buljontärningar är inte gott
thanks, I hope you will like it!
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