Asparagus and pea spring soup
Asparagus and pea spring soup
INGREDIENTS
1 litre chicken stock
4 baby carrots, peeled and diced into 1cm pieces
1 bunch asparagus, diced into 1cm pieces
100g fresh broad beans, blanched and pods removed
150g peas, shelled
6 green onions, trimmed and finely sliced
1 tablespoon chives, finely chopped
1 tablespoon parsley, finely chopped
&farc12; tablespoon mint, finely chopped
squeeze of lemon juice
salt and black pepper
METHOD
Place vegetable stock into a large pan and bring to the boil. Add carrot, reduce heat and simmer for 5 minutes.
Add asparagus and broad beans and cook for a further 5 minutes or until tender. Remove from the heat.
Stir in peas, green onions, herbs, lemon juice and season well with salt and black pepper.
Serve immediately with crusty bread.
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