Asparagus & Pea Soup

Made this soup with the ends of some asparagus I had frozen after using the tips in the summer. Need to get some vitamin C into Ricky as he has a bad cough. Serves 2-3 people

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 clove garlic minced
• 6oz asparagus, finely chopped
• 250ml hot chicken or veg stock (I used a veggie OXO)
• handful of frozen peas
• salt and freshly ground black pepper
• pinch of thyme
• 4 tbsp double cream or enough milk to give a creamy taste
• 
  

1. Heat the olive oil in a saucepan over a medium heat. Add the onion and garlic, fry for four minutes, until softened.
2. Add the asparagus and cook for another two minutes.
3. Add the stock and peas, bring to the boil. Season, to taste, with thyme, salt and freshly ground black pepper and reduce the heat to simmer for 10-15 minutes, until the asparagus is cooked through.
4. Add the cream or milk and blend until smooth.

Recipe adapted from Ready Steady Cook