Quick Bites: Asparagus and pea spring minestrone soup

You’ll need:

30g butter

2 tbsp extra virgin olive oil

1 medium-sized fennel bulb trimmed and thinly sliced

3 small carrots trimmed, peeled and cut into rounds

6 spring onions trimmed and cut into three

150ml dry white wine

500ml good vegetable stock

250g British asparagus tips

150g fresh peas (podded weight) or frozen petit pois

5 tbsp finely chopped mixed herbs to include mint, chives and parsley

100ml double cream

A squeeze of lemon

Sea salt and freshly ground pepper

Method:

Melt the oil and butter in a large pan. Add the fennel and carrots and stir over a gentle heat for about 5-6 minutes being careful not to burn.

Add the spring onion and cook until softened.

Pour in the white wine and reduce by half.

Add the vegetable stock and cook for a further five minutes on a low to moderate heat.

Add the asparagus and peas and cook for a further five minutes until tender.

Stir in the herbs and cream and season well with a squeeze of lemon juice, sea salt and freshly ground black pepper.