Pea, asparagus and broad bean soup

Pea, Asparagus and Broad Bean Soup

“This is a quick and simple base soup which is delicious to eat as is, but with the added elegance of a hearty garnish the soup can be elevated into a nourishing dish.”
Andy Aston

Serves 4


Base Ingredients:
800ml water
1 garlic clove, peeled and chopped
4 large mint sprigs, leaves removed and chopped
150ml extra virgin olive oil
600g peas, frozen
1g sea salt
1g cracked pepper

Garnish Ingredients:
8 asparagus spears, washed and base snapped away
100g broad beans, washed and beans removed from the pods
125g sprouting broccoli, washed
40g hazelnuts, roasted for 8 minutes
16g roasted pumpkin, lind and sunflower seeds
1 lemon, zest
Drizzle of extra virgin olive oil


Method:

To make the base, bring the water to a boil. In a separate large pan, warm a quarter of the olive oil, add the garlic, and sweat for a minute or so.

Add the frozen peas and mint leaves, season with salt and cracked pepper. Pour in the boiling water and cook for 2-3 minutes. Remove from the heat and pour in the remaining olive oil.

Blend the peas to a smooth consistently – keep warm.

To make the garnish, bring a pan of salted water to a boil and prepare a deep bowl of iced cold water.

Prepare a flat tray and line with a clean cloth. Thinly slice the top of the asparagus from the bottom, separating from the tips. Set the asparagus bottoms aside.

Place the asparagus tips into the boiling water, cook for 1 minute, remove with a slotted spoon and place into the iced water for 20 seconds. Remove and place on to lined cloth tray.

Place the broad beans into the boiling water, cook for 1 minute, remove with a slotted spoon and place into the iced water for 20 seconds. Remove the beans from the shell and place on to the lined cloth tray.

Place the sprouting broccoli into the boiling water and cook for 45 seconds to 1 minute. Remove with a slotted spoon and place into the iced water for 20 seconds. Remove and place onto lined cloth tray.

Bring a small pan of water to a boil, add the roasted hazelnuts and a small teaspoon of bicarbonate of soda. Boil for about 3 minutes – be careful at this stage to not let the pan boil over.

Strain the nuts into a sieve and run cold water over them. The skin should start falling off, continue doing this until most of the skin has been removed.

Dry on kitchen towel which will help remove any excess skin before placing on a roasting tray and cooking for a further 10 minutes at 170’C. Cut the nuts in half or you can also roughly chop them. Keep to one side.

To serve, warm a non-stick pan with a very small amount of olive oil and water. Add the asparagus, broad beans and sprouting broccoli and warm through.

Spoon the soup into your bowl of choice. Neatly add the thinly sliced raw asparagus (reserved from earlier), the asparagus tips, broad beans, sprouting broccoli and hazelnuts around each serving, before finishing with a small drizzle of olive oil, mixed seeds, lemon zest and a sprinkling of pepper.

Enjoy!




Share

This website use cookies in order to provide you the best experience. You can read our terms & condition and privacy policy here