Pea and Asparagus Spring Minestrone Soup

Name: Pea and Asparagus Spring Minestrone Soup
Prep time: 15 min
Cook time: 40 min
Yield: 4
Ingredients: 30 g / 1oz Butter; 2 tablespoons Extra Virgin Olive Oil; 6 Spring Onions, chopped into rounds; 2 large Carrots, peeled and chopped into rounds; 1 medium-sized Fennel bulb, trimmed and thinly sliced; 150 ml Dry White Wine; 510 ml Vegetable Stock; Petits Pois 960g 150g / 5oz Birds Eye Petit Pois; 250g / 9oz chopped Asparagus tips; 100 g / 3.5oz fresh or frozen Edamame Beans; 5 tablespoons finely chopped Mixed Herbs (mint, chives and parsley); 50g Dried Spaghetti (optional); 100 ml Double Cream; Squeeze of Lemon juice; Sea Salt and Freshly Ground Black Pepper; Freshly grated or shaved Parmesan, to serve; Warm Bread, to serve

Easter Starter Lunch Ideas Dinner Recipes

Asparagus And Pea Spring Minestrone Soup

15 mins

preparation

40 mins

cooking

Intermediate

Servings

(0)

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Pea and Asparagus Spring Minestrone Soup Recipe

A tasty soup packed full of goodness for the whole family to enjoy

Our 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.
Cook the peas and edamame beans according to pack cooking instructions. Add the peas, asparagus, edamame beans and cook for a further 5 minutes until tender. Optional step - add in spaghetti and cook for further 10 minutes
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!