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Green Pea and Asparagus Soup


For the vegetable stock 

(optional, otherwise you can buy prepared vegetable stock )

1 fennel root

2 shallots

1 celery stick

2 big carrots

2  baby potatoes

1litre of water

1 garlic clove

50 grams of fresh parsley

Salt & pepper to taste

For the soup

1 liter of vegetable stock 

50 grams of fresh mint

20 grams of fresh parsley

4 sticks of spring onion (the white bulbs)

500 grams of organic frozen green peas

100 grams of tender sweet asparagus

Salt & pepper to taste

Soured cream (optional)


To prepare the vegetable stock simply clean, wash and put all vegetables into the cold water, bring it to boil and simmer for 30-40 minutes.

Cut spring onion and asparagus.


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Heat the olive oil in the frying pan and cook them for 5-10 minutes over small heat until they are soft, asparagus still slightly crunchy.


Bring the vegetable stock to the boil and add cooked asparagus with spring onions, fresh mint, fresh parsley and the frozen peas.


Cook the soup for 2 minutes, green peas will become soft very quickly. Remove casserole from the heat, pour the soup into the blender and blend until you have a smooth consistency.

Season soup with salt and pepper and serve with sour cream. Bon appetit!


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