As ridiculous as this sounds, Mangy and I actually needed a break from all the seafood we’ve been pigging out on. I was lucky to find a small bunch of Asparagus in the local wet market and wanted a recipe that would stretch the Asparagus further.
This soup is easy to whip up and I would strongly recommend straining it for super smooth velvety soup.
- 200g Asparagus
- 3/4 cup frozen sweet green peas
- 2 cloves of garlic (peeled and sliced)
- 1 small red onion (diced)
- 1/8 teaspoon sugar
- 10 mint leaves
- 1 tablespoon butter
- 1 tablespoon olive oil
- salt to taste
- 3 cups chicken stock
- 1/2 teaspoon dried herbs
- zest of 1 lemon
- 1/2 teaspoon red chilli powder
- 1 tablespoon grated parmesan
- 1/2 cup cream
- Fresh black pepper to taste (freshly ground)
Heat butter and oil together in a stock pot. Once butter has melted, add onion, garlic, pinch of salt and sugar. Cook until onion is soft and starts to colour. Add 1 cup chicken stock, cover pot. Reduce heat and cook for about 10 minutes. Remove lid and cook until stock reduces in half. Add asparagus and frozen peas. Add remaining stock and dried herbs. Cook until asparagus is soft.
Once asparagus is soft, blend until smooth and strain. Return strained soup to the pot and bring to a slow boil. Whisk cream into the soup. Add zest of lemon, red chilli powder, parmesan and black pepper. Serve hot with buttered toast or croutons.