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acorn house
arthur potts dawson
asparagus
british
broad beans
june
recipe
soup
summer
vegetarian
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Asparagus, Broad Bean and Pea Soup
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226
bites
Popularity
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:
Metric
Imperial
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.
Posted by:
Sarah Scott
on
23 June 2008
Click here to view Sarah Scott's Cookery Book
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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