Minted Asparagus & Pea Soup with Toasted Cheese Croutons

Serves	4
Prep time	5 minutes
Cook time	30 minutes
Total time	35 minutes
Dietary	Vegetarian
Meal type	Lunch, Main Dish, Snack, Soup, Starter
Misc	Child Friendly, Serve Hot
Occasion	Easter, Formal Party, Valentines day
Region	British
By author	Karen S Burns-Booth

A delectable soup that makes the most of seasonal British asparagus and can be served as a main meal for lunch or supper, as this soup has tasty toasted cheese croutons as a substantial "garnish".

Ingredients

25g butter
450g fresh asparagus, woody ends trimmed (chopped onto small pieces)
225g frozen or fresh peas
1 litre organic vegetable stock (I use Kallo organic vegetable stock cubes)
150mls whole milk or single cream
bunch of fresh mint, finely chopped
salt and pepper, to taste
4 slices organic bread (white, wholemeal or granary)
75g Cheddar cheese, cut into thin slices
fresh mint and/or cooked asparagus tips to garnish

Note

A delectable soup that makes the most of seasonal British asparagus and can be served as a main meal for lunch or supper, as this soup has tasty toasted cheese croutons as a substantial "garnish".

Directions

Step 1	Heat the butter in a large saucepan and add the chopped asparagus and peas. Sauté the vegetables in the butter with the lid on for about 2 to 3 minutes and then take a couple of asparagus tips out and set to one side as a garnish.
Step 2	Add the stock and simmer for about 5 to 8 minutes, or until the asparagus is cooked and soft. Take off the heat, add the milk or cream along with the chopped mint and season to taste with salt and pepper.
Step 3	Liquidise the soup in a blender until smooth and then return it to the pan. Reheat it without boiling and then serve in warm bowls with the * toasted cheese croutons, asparagus tips and freshly chopped mint on the top.
Step 4	*Whilst the soup is being reheated, make the toasted cheese croutons. Preheat a grill and place the sliced cheese on top of the sliced bread. Grill until the cheese has melted and then cut into small squares and serve as a garnish on top of the soup, see above.