Provencal Recipes Soup Taste: Food & Drink

Fresh Asparagus and Pea Soup Recipe for Spring or Summer

Name: Fresh Asparagus and Pea Soup
Prep time: 10 min
Cook time: 15 min
Total time: 85 min
Ingredients: 2 small packs Fresh Asparagus (about 12 stems); 300 g Frozen Peas; 1 Sweet onion; 1 small tub double cream; 1 Vegetable Stock Cube; some Fresh Parsley

Mirabeau Wine — April 20, 2018

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Soups never go out of fashion and they are such a great way to take on lots of green goodness in one go. French green asparagus teams very well with peas and you can serve this cold in the summer for a refreshing and pretty way to start a meal. This asparagus and pea soup recipe comes from Jeany Cronk’s kitchen at Mirabeau Wine.

Serve with a Classic rosé, and some fresh baguette.

Fresh Asparagus and Pea Soup

Like most soups this spring/summer inspired version is really easy to make. Serve it cold on a hot day and your guests will thank you.

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Prep Time 10 mins

Cook Time 15 mins

Total Time 1 hr 25 mins

Course Soup

Cuisine French

Servings people

Ingredients

2 small packs Fresh Asparagus about 12 stems
300 g Frozen Peas
1 Sweet onion
1 small tub double cream
1 Vegetable Stock Cube
some Fresh Parsley

Instructions

Roughly chop the sweet onion and gently glaze in a little olive oil (don’t burn it).
Add 500ml of water, salt and the stockcube. Bring to the boil and add the peas and asparagus.
Cook for 10 minutes and taste to be sure that the vegetables are cooked but retain their green colour.
Keep back a few peas and asparagus heads for decoration later.
Pour everything else carefully into a blender and whizz until smooth.
Pour back into the pot and add half a tub of cream, salt and pepper to taste.
Pour the soup into a big bowl or individual plates, pour a little olive oil on the surface and add the peas and asparagus heads, as well as the parsley.
If serving cold let it cool down and put it in the fridge for an hour before serving.

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Tags:Asparagus,Peas,Soup

Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.