Pea, Asparagus & Mint Soup With Mascarpone

Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 10 servings
Cuisine: British
Ingredients: 900g Asparagus; 2kg Frozen Peas; 2 Onions; 6 Garlic Cloves, Minced; 4l Vegetable Stock; 250g Butter; 250g Mascarpone; 100g Mint Leaves

This British pea, asparagus & mint soup recipe is the perfect way to bring fresh vibrant flavour to your seasonal menu.

Course: Lunch
Cuisine: British

Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Serves

Ingredients

900g Asparagus
2kg Frozen Peas
2 Onions
6 Garlic Cloves, Minced
4l Vegetable Stock
250g Butter
250g Mascarpone
100g Mint Leaves

Method

1In a pan sweat the onion and garlic together until soft and translucent.
2Remove the woody part of the asparagus and discard, chop the remaining asparagus evenly.
3Add to the pan along with the butter, cook for a few minutes until the asparagus starts to go soft.
4Add the vegetable stock and bring to a simmer, add the peas and cook for a few minutes until everything is soft and ready to blend.
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