Asparagus and Pea Soup with Parmesan Cheese
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 small servings
Ingredients
  • 12 ounces asparagus
  • 2 leeks
  • 1 bay leaf
  • 1 carrot, roughly chopped
  • 1 celery stick, chopped
  • few stalks of fresh parsley
  • 7 ½ c cold water
  • 1 oz or 2 T butter
  • 5 oz fresh garden peas
  • 1 T chopped fresh parsley
  • ½ c heavy cream
  • grated rind of ½ lemon
  • salt and ground black pepper
  • shavings of parmesan cheese, to serve
Instructions
  1. Roughly chop the woody ends and place them in a large pan. Cut off and chop the green parts of the leeks and add to the asparagus stalks with the bay leaf, carrot, celery, parsley stalks and the cold water. Bring to a boil and simmer for 30 minutes.
  2. Strain the stock and discard the vegetables.
  3. Cut the tips off the asparagus and set aside, then cut the stems into short pieces. Chop the remainder of the leeks. Melt the butter in a large pan and add the leeks. Cook for 3-4 minutes until softened, and then add the asparagus stems, peas and chopped parsley.
  4. Pour in 5 cups of the asparagus stock. Bring to a boil, reduce the heat and cook for 6-8 minutes, until all the vegetables are tender. Season well with salt and pepper.
  5. Cool the soup slightly, then puree it in a food processor or blender until smooth. Press the puree through a very fine strainer into the rinsed pan. Stir in the cream and lemon rind.
  6. Bring a small pan of water to a boil and cook the asparagus tips for about 2-3 minutes until just tender. Drain and refresh under cold water.
  7. Reheat the soup, but do not allow it to boil. Ladle the soup into six warmed bowls and garnish with the asparagus tips. Serve immediately, with shavings of Parmesan cheese and plenty of freshly ground black pepper.
Recipe by Living Full on Life at https://www.livingfullonlife.com/?p=1848