Light pea and asparagus soup with parmesan pastries

Recipes / Soups

Fresh peas are ideal for a quick and delicious side dish, but are just as comfortable playing star ingredient.

Recipe «Light pea and asparagus soup with parmesan pastries» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 40g butter, 1 brown onion, finely chopped, 1/4 cup plain flour, 2 cups frozen peas, 2 bunches asparagus, trimmed, coarsely chopped , 4 cups chicken stock, 1/2 cup thin cream, Chervil leaves, to serve , 1 sheet ready-rolled frozen puff pastry, 1 egg, lightly whisked, 1/4 cup finely grated parmesan.

Ingredients:

  • 40g butter 
  • 1 brown onion, finely chopped 
  • 1/4 cup plain flour 
  • 2 cups frozen peas 
  • 2 bunches asparagus, trimmed, coarsely chopped 
  • 4 cups chicken stock 
  • 1/2 cup thin cream 
  • Chervil leaves, to serve 
  • 1 sheet ready-rolled frozen puff pastry 
  • 1 egg, lightly whisked 
  • 1/4 cup finely grated parmesan 

Instructions

  1. To make the parmesan pastries, preheat oven to 220°C. Line an oven tray with baking paper. Lay the pastry sheet on a clean surface. Lightly brush with egg and sprinkle evenly with parmesan. Use a small, sharp knife to cut into 3cm-thick strips. Twist into spirals and place on the lined tray. Bake in preheated oven for 10 minutes or until puffed and golden. Remove from oven and set aside.
  2. Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until onion softens. Add the flour and cook, stirring, for 1 minute or until well combined.
  3. Add the peas, asparagus and stock to the pan and bring to the boil. Cook, stirring occasionally, for 5-7 minutes or until asparagus is tender and mixture thickens slightly. Remove from heat. Set aside for 5 minutes to cool slightly.
  4. Transfer pea mixture to the jug of a blender and blend until smooth. Taste and season with salt and pepper.
  5. Ladle soup evenly among serving bowls. Drizzle with a little cream and sprinkle with chervil leaves. Serve immediately with parmesan pastries.