RecetteBook
🔍
Home
Explore
☰
Home
Explore Recipes
Favorites
Submit
Login
Log Out
Pea And Asparagus Soup
❤️ Save to Favorites
Share:
Servings:
4
Author:
Course:
Soups [/dishes/soups/]
Vegetable soups [/dishes/soups/vegetable-soups/]
🧂 Ingredients
7 oz
peas
fresh or frozen
5 oz
asparagus tips
2
spring onions
2
medium-sized new potatoes
1
small lettuce
2 pints
vegetable stock or chicken stock
7 oz
long-grain rice
2 tbsp
chopped parsley
1 tbsp
sunflower oil
1 oz
unsalted butter
salt and pepper
Save Selections
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.
×
Welcome to RecetteBook
Login or register to save recipes, leave comments, and more.
Login
Don't have an account?
Register here