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Asparagus and pea spring minestrone soup

Servings : 4-6 
Preparation Time :
Difficulty : Easy 

Hardly a day to day recipe, but lovely on those special occasions.

Ingredients

250g asparagus tips
150g fresh peas (podded weight) or frozen petit pois peas
6 spring onions trimmed and cut into 3
3 small carrots trimmed, peeled and cut into rounds
100g fresh or frozen podded broad beans
1 medium-sized fennel bulb trimmed and thinly sliced
5 tbsp finely chopped mixed herbs to include mint, chives and parsley
30g butter
2 tbsp extra virgin olive oil
150ml dry white wine
510ml good vegetable stock
100ml double cream
Freshly grated or shaved Parmesan * to serve
Squeeze of lemon
Sea salt and freshly ground pepper

Method

Melt the oil and butter in a large pan. Add the fennel and carrots and stir over a gentle heat for about 5-6 minutes being careful not to burn

Add the spring onion and cook until softened

Pour in the white wine and reduce by half

Add the vegetable stock and cook for a further 5 minutes on a low to moderate heat

Add the asparagus, broad beans and peas and cook for a further 5 minutes until tender

Stir in the herbs and cream and season well with a squeeze of lemon juice, sea salt and freshly ground black pepper

Serve at once with the Parmesan and warm bread.

* Traditional Parmesan is not exactly a vegetarian cheese, there are though a limited number of alternatives.





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