Quick pea soup with green asparagus and feta
List of ingredients (4 people)
500 g of frozen peas
100 g of green asparagus
200 g feta
2 shallots (or onion)
4 spring onions
100 g of potatoes, floury
800 ml of vegetable broth
Ginger, freshly grated
3 tablespoons of olive oil
½ bunch of basil
nutmeg
Sea salt
pepper
Preparation
Peel the shallots and cut them into cubes - clean the spring onions and cut them into rings - peel the potatoes and cut them into pieces - peel the asparagus in the lower third if necessary, then cut the sticks into 3 cm long pieces - wash the basil and shake until drying, set aside 4 beautiful stems for decoration, chop the rest.
Heat 2 tablespoons of oil in a saucepan and fry the potatoes with shallots and onions, stirring - turn off with the broth and cover, then simmer for about 10 minutes - add the frozen peas, bring to a boil and boil for another 5 minutes.
Add the ginger and basil to the soup - Remove the pot from the heat and blend finely with a hand blender - Season the soup with grated nutmeg, salt and pepper and set aside briefly covered.
Heat the remaining oil in a pan and sauté the asparagus pieces all around - Season the asparagus with salt and pepper - Fill the soup into four bowls and add the asparagus pieces - Crumble the feta cheese in your hands and add to the soup - Decorate each bowl with basil and serve.
Nutritional values per Person
20g carbohydrates 19g proteins 18g fats 333 kcal