Revills Asparagus & Pea Soup – serves 4
- 20 Fresh Asparagus Spears cut into 2.5cm lengths
- 850ml vegetable or chicken stock
- 225g Green Peas
- 140ml Milk
- 25g butter
- 25g plain flour
- 4tbsp Double Cream
- 1tsp sugar
- Salt & Pepper
Place the stock into a saucepan and bring to the boil. Add the Asparagus, peas, sugar and seasoning. Simmer until the asparagus and peas are tender. Remove from the heat and allow to cool slightly Puree the Asparagus and pea mixture in a blender. Melt the butter in a saucepan and stir in the flour. Whisk in the Asparagus puree, add the milk. Adjust the seasoning to taste. Serve with a swirl of double cream.
