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Asparagus, Broad Bean and Pea Soup

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Preparation Time: 20 minutes
Cooking time: 20 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 6
This recipe has been visited 4459 times
Ingredients:
 2 medium onions, peeled & finely chopped
  light olive oil
 250 gm(s) podded broad beans, blanched & shelled
 250 gm(s) asparagus stalks, chopped
 250 gm(s) podded fresh peas
 1 ltr(s) warm chicken or vegetable stock
 100 gm(s) cooked pasta, chopped if large or long
  sea salt & black pepper
  freshly grated parmesan
  extra virgin olive oil
by Acorn House. A summer soup.
Cooking Steps:
Fry the onions in a little light olive oil in a pan until just golden. Add the broad beans, asparagus, and peas, and stir to coat with oil - about 3 minutes. Add the warmed stock and bring to the boil, then simmer for 10 minutes.
Bring back to the boil, add the pasta, and cook for a couple of minutes.
Season to taste, and serve with some grated Parmesan and extra virgin olive oil sprinkled on top.

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