Pea And Asparagus Soup

Servings: 4

Author:

Soups [/dishes/soups/] Vegetable soups [/dishes/soups/vegetable-soups/]

Instructions

1 Bring the stock to the boil. Prepare the vegetables: use the tender, top half of
the well washed asparagus spears; measure out the above net weight and cut them
into pieces about 3/4 in (2 cm) long.
2 Slice the spring onions. Peel the potatoes and dice. Shred the lettuce into a
chiffonade. Heat scant 1 oz (20 g) of the butter with 1 tbsp oil in a
heavy-bottomed saucepan and sweat the spring onions until tender.
3 Add the peas and lettuce and cook, stirring, for 1 minute. Pour in the boiling
hot stock, stir and allow to return to the boil before sprinkling in the rice.
4 Add the potatoes and asparagus. Stir briefly, cover but leave a gap for the
steam to escape, reduce the heat to moderately low and simmer for 14 - 15
minutes, or until the rice is tender but still fairly firm.
5 Remove from the heat, add the solid remaining butter and the chopped parsley.
Stir until the butter has melted and blended. Season and serve.