Beth’s Asparagus, Pea, Mint Soup Recipe | ENTERTAINING WITH BETH

Beth's Asparagus, Pea, Mint Soup Recipe | ENTERTAINING WITH BETH
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Asparagus, Pea and Mint Soup
Serves 4-6

Ingredients:
2 tbsp (30 g) butter or for a Vegan option swap for Olive Oil
2 cups (300g) onion, diced
½ cup (75 g) celery, diced
2 garlic cloves, sliced
3 cups (450 g) fresh asparagus, chopped into 2 inch pieces
32 oz (950 ml) of chicken broth or for a Vegan option swap for Veggie Broth
1 cups (150 g) frozen peas
15 leaves Fresh Mint
salt and pepper to taste
¼ cup (60 ml) sour cream or crème fraiche, thinned with water to consistency of the soup for a Vegan Option Swap for Full Fat Coconut Milk
3 tbsp (45 ml) fresh chives, diced

Method:
Melt butter in a large Dutch oven. Add onions, celery and garlic. Cook vegetables until tender and fragrant. Season with salt and pepper to taste.

Add asparagus and chicken broth. Cover and simmer for 20 minutes until asparagus is fork tender. Then add the peas and allow them to warm through in the soup for 5 minutes.

Blend the soup in batches until smooth. Place soup back into cleaned out pot, season with salt and pepper to taste.

Thin the crème fraiche or sour cream with a little water to match the consistency of the soup. This will allow you to add the cream as a garnish without it sinking to the bottom. If the cream and soup are the same weight it will rest at the top.

Ladle soup into bowls. Top with a drizzle of the sour cream mixture, and sprinkle with fresh chives and a crack of pepper.

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Beth’s Asparagus, Pea, Mint Soup Recipe | ENTERTAINING WITH BETH

8 thoughts on “Beth’s Asparagus, Pea, Mint Soup Recipe | ENTERTAINING WITH BETH”

  1. ooh that lush mint bush made me green with envy!!! I love mint, but in the supermarket you get precisely 4 leaves for $2. :/

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