Chilled Asparagus and Pea Soup

If you’ve read Coco’s weaning diary, you’ll know I love asparagus: green and white. It would be one of my desert island foods!  I do get slightly upset when I have to break off the ends and discard them – it seems like such a waste. If Mr Coco&Lentil gets his hands on the asparagus, half the stalks end up in the bin! I decided to put the woody ends to good use by making a stock for soup before I retire them to the bin.

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The what:

400g asparagus (ends snapped off & set aside & remaining asparagus roughly chopped)

300g fresh or frozen peas

a large handful of fresh mint (about 30 leaves)

2 garlic cloves, one finely chopped

1 small onion, finely chopped

60ml (4 tbsp) cream fraiche

black pepper to season

a squeeze of lime

Tip:

You can retain the asparagus and pea pulp (heaven forbid we through anymore asparagus out!) you get when you pass the soup through a sieve and mix it with some sweet potato and a little milk for babies.  For children over one year you can add some toasted pine nuts (assuming there are no family allergies and you have ground the nuts to avoid any risk of choking) and mix with some spaghetti or other pasta.

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The how:

Add the broken off asparagus ends (retaining the chopped asparagus for later) and one whole garlic clove to a saucepan and cover with 1000ml of water.  Bring to the boil and simmer for 25 minutes.  Drain the asparagus stock and discard the asparagus ends and garlic Set aside.

Meanwhile saute the onion, chopped garlic in the butter until the onions are soft (2-3 minutes).  Add the asparagus stock and bring to the boil.  Next add the chopped asparagus and peas and cook until tender (about 5 minutes).

Remove from the heat and stir in the cream fraiche and mint leaves and season with pepper.  Blend the soup in batches, passing each batch through a sieve into a large bowl as you go.

Chill in the fridge.  Add a squeeze of lime and mix the soup well before serving.

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