Light pea and asparagus soup with parmesan pastries

Posted by adm On October - 17 - 2011

How to cook Light pea and asparagus soup with parmesan pastries


  • 40g butter
  • 1 brown onion, finely shredded
  • 1/4 cup (40g) plain flour
  • 2 cups (300g) frozen peas
  • 2 bunches asparagus, cut, coarsely shredded
  • 4 cups (1 l) chicken strain
  • 1/2 cup (125ml) thin drub
  • Chervil leaves, to service
  • Parmesan pastries

  • 1 rag (25cm) ready-rolled frozen puff pastry
  • 1 egg, lightly whisked
  • 1/4 cup (20g) finely grated parmesan

How to:

  • To make the parmesan pastries, preheat oven to 220°C. Line an oven tray with baking theme. Lay the pastry sheet on a clean rise. Lightly brush with egg and sprinkle evenly with parmesan. Use a minor, sharp knife to delve 3cm-thick strips. Twist into spirals and place on the lined tray. Bake in preheated oven for 10 minutes or until puffed and prosperous. Remove from oven and set excursus.

  • Lag, melt the butter in a large saucepan over medium oestrus. Add the onion and make, stirring occasionally, for 5 minutes or until onion softens. Add the flour and falsify, stirring, for 1 minute or until well combined.

  • Add the peas, asparagus and stock to the pan and bring to the moil. Falsify, stirring occasionally, for 5-7 minutes or until asparagus is tender and mixture thickens somewhat. Remove from passion. Set aside for 5 minutes to cool somewhat.

  • Transfer pea mixture to the jug of a blender and blend until tranquil. Taste and season with salt and pepper.

  • Ladle soup evenly among serving bowls. Drizzle with a little cream and sprinkle with chervil leaves. Serve immediately with parmesan pastries.

  • Prepare time:10 min.

    Cooking time:15 min.

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