30-Minute Pea and Asparagus Soup

Name: 30-Minute Pea and Asparagus Soup
Cook time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 1/2 cups chicken stock or 2 1/2 cups vegetable stock; 8 -9 green onions; 1 lb frozen peas; 12 small asparagus spears; salt and black pepper; 3 slices rindless streaky bacon; 1 -2 tablespoon vegetable oil; 2 slices day-old white bread (we used fresh French bread instead); 3 tablespoons whipped cream (we used 2 slices French goat cheese instead)

⏱ 30 mins 🍽 4 serving(s) 🏷 Vegetable

This quick and vibrant vegetable soup comes together in just half an hour with minimal prep. Frozen peas and fresh asparagus are simmered in stock before being blended into a smooth, green puree. The soup is finished with tender asparagus tips and served with a garnish of crispy fried bacon pieces and golden croutons for added texture and flavour. It is a straightforward recipe where all chopping can be done as you cook.

Ingredients

2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
8 -9 green onions
1 lb frozen peas
12 small asparagus spears
salt and black pepper
3 slices rindless streaky bacon
1 -2 tablespoon vegetable oil
2 slices day-old white bread (we used fresh French bread instead)
3 tablespoons whipped cream (we used 2 slices French goat cheese instead)

Method

Place the stock into a 2 qt/2 L saucepan and put it on the hob over high heat. Rinse the green onions, trim them and chop roughly, then add to the stock along with the frozen peas. Bring the mixture to a boil.
Rinse the asparagus, cut off the tips and reserve them. Chop the stems roughly and add them to the pan with a pinch of salt. Lower the heat, cover the pan, and let it simmer for 10-15 minutes until the asparagus is tender.
While the soup simmers, use scissors to snip the bacon directly into a hot frying pan. Fry until it becomes crisp and golden, then transfer to a plate for later use.
If the pan lacks enough fat, pour in 1-2 tablespoons of oil and heat it. Dice the bread into small pieces and fry for 2-3 minutes over high heat, turning often, until golden. Drain the croutons on kitchen paper.
Once the peas and asparagus are cooked, puree the soup until smooth using a hand blender directly in the pot, keeping the head submerged to avoid splashes.
Stir the reserved asparagus tips into the pureed soup and simmer for 5 minutes until they become tender.
Ladle the hot soup into warmed bowls. Add a swirl of cream or a round of goat cheese to each, then sprinkle with the crispy bacon, croutons, and some freshly ground black pepper before serving.

Nutrition (per serving)

Sodium582300 mg

Recipe details

CategoryVegetable

Authorladydae