Pea and asparagus soup

Name: Pea and asparagus soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g Onions; 100 g Celery; 2 Garlic cloves; 450 g green asparagus; 2 TABLESPOONS Olive oil; 450 g frozen peas; 1,25 l Vegetable broth; 7-10 Tbsp Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Stem(s) Dill; 200 g Crème-fraîche

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g Onions
100 g Celery
2 Garlic cloves
450 g green asparagus
2 TABLESPOONS Olive oil
450 g frozen peas
1,25 l Vegetable broth
7-10 Tbsp Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Stem(s) Dill
200 g Crème-fraîche

Directions

1
Onions peel and in small cubes cut. Clean, wash and cut the celery into small pieces. Peel and chop garlic. Wash the asparagus, cut off the woody ends. Cut the asparagus into small pieces.
2
Heat the oil in a pot. Fry the onions, garlic and celery for 5-6 minutes while stirring. Add peas and asparagus and steam for 1-2 minutes. Add stock, bring to the boil and simmer at medium temperature for about 10 minutes.
3
Put the soup into a universal blender and puree very finely. Then, if necessary, pass through a sieve. Put the soup back into the pot and heat up again. Season to taste with lemon juice, salt and pepper.
4
Wash the dill, shake dry, pluck the flags and cut into large pieces. Arrange soup in bowls. Put 1 blob of crème fraîche on each bowl and sprinkle with black pepper, garnish with dill.