Pea And Asparagus Soup

Pea And Asparagus Soup

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Servings: 4
Calories: 499


  • 7 oz peas fresh or frozen
  • 5 oz asparagus tips
  • 2 spring onions
  • 2 medium-sized new potatoes
  • 1 small lettuce
  • 2 pints vegetable stock or chicken stock
  • 7 oz long-grain rice
  • 2 tbsp chopped parsley
  • 1 tbsp sunflower oil
  • 1 oz unsalted butter
  • salt and pepper


  • Bring the stock to the boil. Prepare the vegetables: use the tender, top half of the well washed asparagus spears; measure out the above net weight and cut them into pieces about 3/4 in (2 cm) long.
  • Slice the spring onions. Peel the potatoes and dice. Shred the lettuce into a chiffonade. Heat scant 1 oz (20 g) of the butter with 1 tbsp oil in a heavy-bottomed saucepan and sweat the spring onions until tender.
  • Add the peas and lettuce and cook, stirring, for 1 minute. Pour in the boiling hot stock, stir and allow to return to the boil before sprinkling in the rice.
  • Add the potatoes and asparagus. Stir briefly, cover but leave a gap for the steam to escape, reduce the heat to moderately low and simmer for 14 - 15 minutes, or until the rice is tender but still fairly firm.
  • Remove from the heat, add the solid remaining butter and the chopped parsley. Stir until the butter has melted and blended. Season and serve.
Calories: 499 kcal
Carbohydrates: 80 g
Protein: 17 g
Fat: 13g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 22 mg
Sodium: 367 mg
Potassium: 1166 mg
Fiber: 8 g
Sugar: 11 g
Vitamin A: 1739 IU
Vitamin C: 51 mg
Calcium: 88 mg
Iron: 4 mg
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