Ingredients

  • 1 medium potato
  • 25g butter
  • 1 onion, peeled and finely sliced
  • 1 yellow pepper, cut into 1cm cubes
  • 1l vegetable stock
  • Salt & pepper
  • 300g asparagus
  • 700g frozen petit pois peas
  • ½ small bunch of mint, roughly chopped

For the garnish

  • 4 small radishes, sliced (optional)
  • 12 asparagus spears
  • Chopped mint
  • 50g salted peanuts, roughly chopped (optional)
  • 75g Parmesan cheese, finely grated

Method

  1. Peel the potato and dice.
  2. Heat 1 tbsp oil in a large saucepan with the butter. Add the onions and potatoes and cook gently for 5 minutes, stirring occasionally to cook evenly. Add the chopped pepper and cook for a further 3 minutes.
  3. Pour in the stock. Season with salt and pepper and bring to the boil. Lower the heat and simmer for 10-12 minutes.
  4. Meanwhile, trim the asparagus. Reserve 12 spears for the garnish. Roughly chop the remaining spears into chunks.
  5. Heat the grill to high. Line a baking tray with parchment paper or a silicone mat. Sprinkle the Parmesan into 6cm strips. Grill for 1-2 minutes until the cheese is melted and golden. Remove from the oven and gently remove the crisps with a palate knife. Set aside.
  6. Add the asparagus and peas to the soup and bring back to the boil. Boil for 3 minutes or until the asparagus is tender.
  7. Remove from the heat and stir through ¾ of the mint. Blitz in a food processor or with a hand-held blender until smooth. Check the seasoning.
  8. Boil a kettle and cook the remaining asparagus spears in a small saucepan for 1 minute, then refresh under cold water.
  9. Pour the soup into bowls and garnish with the sliced radishes, asparagus spears, the remaining mint and peanuts. Serve with the Parmesan crisps.
Jody Spencer
Originally from New Zealand, Taste Buds’ chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 9 April 2015

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