Saturday, 10 June 2017

Pea Soup with Asparagus topping

Ginger and curry spices are boosting the flavour of the asparagus. The pea soup is just a tasty base and the combination is amazing.
My BFF found the recipe in a supermarket recipe leaflet and tried it and was impressed. She gave me the recipe and on my way back home from work I bought some fresh white asparagus.

350  g frozen peas
400 g white asparagus
400 ml chicken stock
1 tsp dried salad herbs
1 tsp mild curry
salt and pepper
20 g fresh ginger
2 large cloves of garlic
1 onion
1 tbsp butter

Use a small pot and heat up the stock.
Chuck in the peas and let them defrost and cook them for 5 minutes. Add some dried salad herbs and season with salt and pepper.
Chop onion, garlic and ginger very fine.
Peel the asparagus and cut it into 1,5 cm cubes.
In a pan heat up the butter, start the curry and then  toss in onion, garlic and ginger, saute for 2 min, add the asparagus. It will take a good 6 min.
Add 3 tbsp of soup stock and season.
It should still have a little crunch.

Use a stand mixer and blend the pea soup into a fine veloute.
Reheat and serve with the asparagus as a topping.

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