Asparagus, Laverbread and Pea soup
Rated 3.3 stars by 8 users
Category
Starter, Lunch or Supper
Author:
PBFC
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Impressive starter, tasty lunch or satisfying supper? The choice is yours. serve with lots of crusty bread and butter!
Ingredients
- 1 medium onion, diced
- 2 large garlic cloves, crushed and sliced
- 1.25 litres vegetable stock
- 1 medium potato (about 150g), peeled and diced
- 100g peas
- 200g asparagus, chopped
- 2 tbsp laverbread
- Olive oil
- Salt and pepper
Directions
Heat some olive oil in a large pan and cook the onion until soft.
Add the garlic and cook for 1 minute.
Add the stock and potato and cook until the potato is soft.
Add the asparagus and peas and cook for a couple of minutes until the asparagus is soft.
Blend.
Stir in the laverbread, season, and serve with a swirl of cream if desired.