Asparagus and Pea Soup

 

2 bunches asparagus

1L vegetable oil

2 tbsp olive oil

1 onion, diced

1 cup arborio rice

25g butter

1 cup peas, thawed

salt and pepper

 

Trim the asparagus. Slice spears into half cm slices, leaving the tops longer for garnish.

Heat the stock in a medium-sized saucepan and simmer the asparagus for 1-2 mins.

Remove the asparagus from the stock with a slotted spoon and set aside.

Heat the olive oil in a large heavy based saucepan over medium heat. Add the onion and cook for 3-4 mins until soft but not brown. Stir through the rice for 1 min until grains are coated evenly. Add the warm stock,1 cup at a time, letting the liquid absorb between each addition. Make sure the rice is always just covered. After 15 – 20 mins remove the pot from the heat. When the rice is cooked, add the butter, peas, and asparagus. Toss to combine, warm through, season to taste.

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