PEA AND ASPARAGUS SOUP

Mat Follas

This delicious and simple soup captures the freshness of spring in the combination of peas and asparagus. Frozen peas give as much flavour as their fresh counterparts and asparagus adds an earthy flavour that is complimented by the savoury bacon and creamy goat's cheese. This is the perfect meal to enjoy for lunch or suppertime snack.

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INGREDIENTS

300g frozen peas
100g bacon lardons
12 asparagus spears
Goat’s cheese

Wine Suggestion:
Try this soup with Montana Classic Sauvignon Blanc – the fresh flavours in the food and wine will blend perfectly.

Recipe continues

METHOD

Add the peas to water and boil them for 3 minutes, then puree and season.
Add fried bacon for an extra salty zing.
Griddle the asparagus spears and warm some goat’s cheese over them.

Wine Suggestion:
Try this soup with Montana Classic Sauvignon Blanc – the fresh flavours in the food and wine will blend perfectly.

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