Light pea and asparagus soup with parmesan pastries

Light pea and asparagus soup with parmesan pastries

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

The ingredient of Light pea and asparagus soup with parmesan pastries

  1. 40g butter
  2. 1 brown onion, finely chopped
  3. 1/4 cup (40g) plain flour
  4. 2 cups (300g) frozen peas
  5. 2 bunches asparagus, trimmed, coarsely chopped
  6. 4 cups (1 litre) Massel chicken style liquid stock
  7. 1/2 cup (125ml) thin cream
  8. Chervil leaves, to serve
  9. 1 sheet (25cm) ready-rolled frozen puff pastry
  10. 1 egg, lightly whisked
  11. 1/4 cup (20g) finely grated parmesan

The instruction how to make Light pea and asparagus soup with parmesan pastries

  1. To make the parmesan pastries, preheat oven to 220u00b0C. 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.

Nutritions of Light pea and asparagus soup with parmesan pastries

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