Sunday, June 14, 2009

Asparagus and pea spring minestrone soup

Cooking : time 10 to 30 mins






Ingredients

2 tbsp extra virgin olive oil
30g/1%26frac14;oz butter
1 medium-sized fennel bulb, trimmed and thinly sliced
3 small vehicledecays, trimmed, peeled and cut into rounds
6 spring onions, trimmed and cut into 3
150ml/5%26frac14;fl oz dry white wine
510ml/18fl oz good vefetchable stock
225g/8oz asparagus tips
100g/3%26frac12;oz fresh or frozen broad beans, pods removed
150g/5%26frac14;oz frozen petit pois peas
5 tbsp finely chopped mixed herbs to include mint, chives and parsley
100ml/3%26frac12;fl oz double cream
squeeze of lemon juice
sea salt and freshly ground black pepper
freshly grated or shaved Parmesan to serve





Method

1. Melt the oil and butter in a large pan. Add the fennel and vehicledecays and stir over a gentle heat for about 5-6 minutes, being vehicleeful not to scorch them.
2. Add the spring onions and cook until softened.
3. Pour in the white wine and cutrearon by half.
4. Add the vefetchable stock and cook for a further five minutes on a low to moderate heat.
5. Add the asparagus, broad beans and peas and cook for a further five minutes until tender.
6. Stir in the herbs and cream and season well with a squeeze of lemon juice, sea salt and freshly ground black pepper.
7. Serve at once with the Parmesan and warm bread.







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