Pea and asparagus soup recipe

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 205 calories / serving
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Add the asparagus ends to the stock and bring to the boil, simmering for about 15 minutes, then strain. Heat the butter in a pan, add the remaining asparagus and cook for five minutes.

Stir in the peas and the strained stock, bring to the boil and simmer for five to 10 minutes until the vegetables are tender. Liquidise in a blender until smooth then return to the pan.

Add the single cream and reheat gently without boiling. Season and stir through the parsley before serving.

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  • Ingredients

  • 450g asparagus, woody ends trimmed off and reserved, the rest chopped
  • 1 litre vegetable stock
  • 30g butter
  • 200g fresh or frozen peas
  • 150ml single cream
  • salt
  • pepper
  • 1tbsp parsley, chopped
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  • Energy 855kj 205kcal 10%
  • Fat 15g 21%
  • Saturates 9g 45%
  • Sugars 4g 4%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 9.2g Protein 8.5g Fibre 5.8g


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