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Asparagus Pea Soup Recipe Mirabeau Wine

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.
Prep Time 10 mins
Cook Time 15 mins
Total Time 1 hr 25 mins
Course Soup
Cuisine French
Servings 4 people


  • 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


  • 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.
Tried this recipe?Let us know how it was!