1 ½ tbsp unsalted butter
1 onion, chopped
2 tbsp Riviana Minced Garlic
800g Asparagus Cuts or Spears, drained
250g frozen peas
2 cups chicken stock
1 cup thicken cream
In a large pot melt the butter on a high heat, and then add the onion and garlic and sauté until translucent. Add the asparagus, peas and chicken stock. Bring to the boil and simmer for 25 minutes.
Using a hand blender, pulse the soup while still in the pot. Blend until the asparagus and peas are almost pureed in consistency.
Pass the soup through a sieve into a clean pot, keeping the liquid and discarding the stringy asparagus. Add the cream to the liquid and return to a medium heat, simmer for 20 -30 minutes.
Season the soup with salt and pepper to taste.