This soup is very easy to make, very tasty and thrifty, because as well as using the discarded asparagus ends, I also use re-grown green onions (spring onions) and home-made chicken stock. The recipe was developed from my wife’s recipe, but she uses tinned asparagus for convenience.
Recipe for Asparagus and Pea Soup
- 1 pint of chicken stock
- 9 green onions (spring onions)
- 1lb (450g) of frozen peas
- 5.5oz (150g) fresh asparagus
- Salt and freshly ground black pepper
- Crispy bacon pieces, crème fraiche, cooked asparagus tips or croutons to garnish
You could substitute the fresh asparagus ends for canned (tinned) asparagus for a quicker soup and also you could use split peas instead of frozen peas for a cheaper soup.
Sauté the green onions in a little vegetable oil, then add the asparagus, the chicken stock and the peas. Bring to a boil and then to a simmer. Cook the soup for about 20-25mins until the asparagus ends are tender. Use a hand blender and purée the soup until smooth and free from lumps. Season with salt and pepper and garnish with a choice of crispy bacon pieces, crème fraiche, croutons or some cooked asparagus tips.
To increase the thrift, I keep the fat after frying the bacon in a bowl in the fridge. It’s a really good way of adding flavour to any dish. Try to use uncured bacon to cut down on the nitrates.
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