Asparagus Pea Shoot Spinach And Potato Soup Recipes

SUMMER PEA AND WATERCRESS SOUP

Steps:

• In summer, a light pea soup feels totally right - the watercress in this recipe adds a mustardy bite.
• Heat a large saucepan and pour in a little olive oil. Throw in the chopped onion and celery. Turn the heat down and cook very gently with the lid on for 10 minutes, or until the onion has softened, but not browned.
• Add the potato and stock and bring to the boil. Simmer for 10 minutes or until the potato is cooked. Next, drop in the peas and watercress and simmer for a further 5 minutes until the peas are cooked.
• Remove the pan from the heat. Whiz the soup with a hand blender, or in a liquidizer, until smooth. Taste, then season with salt and pepper.
• Serve the soup with a spoonful of soured cream swirled in, a drizzle of extra virgin olive oil and some crusty bread and butter.
• Tip: You can use frozen peas - just simmer them in the stock a couple of minutes

POTATO, GREEN BEAN AND SPINACH SALAD

Steps:

• Steam the potatoes above 1 inch boiling water for 10 minutes or until tender. Meanwhile, whisk together the vinegar, lemon juice, salt, garlic, Dijon mustard, olive oil and yogurt.
• When the potatoes are tender, remove from the heat and toss at once with 1/4 cup of the dressing, the onion, herbs, and salt and pepper to taste.
• Add the green beans to the steamer pot, and steam for five minutes. Remove from the heat, refresh briefly with cold water, drain well and toss with the potatoes, 2 more tablespoons of the dressing and the feta. In a separate bowl, toss the spinach with the remaining dressing. Top with the potatoes and beans, and serve.

AAAHH! POTATO SOUP

Steps:

• In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. Serve.

ASPARAGUS & SNAP PEA SALAD

Steps:

• In a Dutch oven, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine asparagus, tomatoes, snap peas, red pepper and onion. Drizzle dressing over asparagus mixture; toss to coat. Refrigerate until serving., Just before serving, stir in cheese, walnuts and cherries.

PEA AND ASPARAGUS SOUP

Steps:

• Add the peas to water and boil them for 3 minutes, then puree and season
• Add fried bacon for an extra salty zing.
• Griddle the asparagus spears and warm some goat'™s cheese over them.

ASPARAGUS, PEA SHOOT, SPINACH, AND POTATO SOUP

Steps:

• Bring a large pot of water to a boil. Add potato; simmer until tender, about 20 minutes. Drain. Return to the pot and pour in chicken stock. Add spinach and pea shoots.
• Heat oil in a large skillet. Add asparagus, onion, celery, mint, and sage. Cook and stir until asparagus is tender, 5 to 10 minutes.
• Stir asparagus mixture into the chicken stock in the pot. Simmer soup over medium-low heat until flavors combine, about 30 minutes. Remove from heat.
• Pour soup into a food processor; process until smooth, about 20 seconds. Pour back into the pot. Stir in creme fraiche. Season with salt and pepper.

SAUTEED ASPARAGUS AND SNAP PEAS

Steps:

• Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
• Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.