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Light pea and asparagus soup with parmesan pastries
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Fresh peas versatile for sides or mains.
Ingredients:
  • 40g butter
  • 1 brown onion, finely chopped
  • 40g plain flour
  • 300g pea
  • 2 bunches asparagus, trimmed, coarsely chopped
  • 1020.00 gm (1 litre) chicken style liquid stock
  • 125ml cream
  • Chervil leaves, to serve
  • 1 sheet (25cm) ready-rolled frozen puff pastry
  • 1 egg, lightly whisked
  • 20g parmesan
Instructions:
  • Begin by preheating your oven to 220°C. Line an oven tray with baking paper. Place the pastry sheet on a clean surface, gently brush with egg wash, and sprinkle evenly with parmesan cheese. Use a small, sharp knife to cut into 3cm-thick strips. Twist the strips into spirals and arrange them on the prepared tray. Bake in the preheated oven for about 10 minutes until the pastries are puffed and golden. Once done, take them out of the oven and set them aside.
  • Melt butter in a large saucepan on medium heat. Cook onion, stirring occasionally, until softened, about 5 minutes. Stir in flour until well combined, about 1 minute.
  • Combine the peas, asparagus, and stock in the pan and bring to a boil. Simmer for 5-7 minutes until the asparagus is tender and the mixture thickens slightly. Remove from heat and let it cool for 5 minutes.
  • Blend the pea mixture in a blender until smooth, then season with salt and pepper to taste.
  • Divide the soup into serving bowls, then add a touch of cream and a sprinkle of fresh chervil leaves. Serve right away alongside parmesan pastries for a delightful meal.

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