This pretty spring soup makes the most of fresh asparagus. A garnish of crispy bacon pieces and crunchy croutons adds savour, while a swirl of creme fraiche provides a smooth touch.
ingredients
1 pint chicken or vegetable stock
8 - 9 scallions
1 pound frozen peas
12 small asparagus spears
Salt and black pepper
3 rashers rindless fatty bacon
1 - 2 tablespoons vegetable oil
2 slices day-old white bread
3 tablespoons creme fraiche
method
1. Put the stock on to heat, then rinse the scallions, trim and chop them roughly, add them to the stock with the frozen peas and bring to the boil.
2. Rinse the asparagus spears, remove the tips and set them aside. Roughly chop the stems and add them to the saucepan with a pinch of salt. Reduce the heat, cover and simmer for 10 - 15 minutes, or until the asparagus is tender.
3. Meanwhile, snip the bacon rashers directly into a skillet and fry until crisp and golden. Transfer to a plate and set aside.
4. If there is not enough bacon fat left in the pan for frying, add 1 - 2 tablespoons of oil and heat. Cut the bread into small dice and fry for 2 - 3 minutes over a high heat, turning frequently, until golden, then drain on kitchen paper.
5. When the peas and asparagus are done, blend or process the soup to a puree.
6. Add the reserved asparagus tips to the pea soup and simmer for 5 minutes, or until tender.
7. Pour the soup into warmed serving bowls. Swirl a little creme fraiche into each and sprinkle with the crispy bacon pieces, croutons and some freshly ground black pepper to serve.
