Asparagus and Pea Soup with Parsnip Crisps

Soup

• 1 tbsp butter
• 2 cloves garlic, finely chopped
• 1 onion, chopped
• 1 tbsp plain flour
• 340g asparagus
• 250g peas
• pinch cracked black pepper, or to taste
• Salt to taste

Parsnip Crisps

• 1 parsnip
• oil for frying
• salt 

Method

Soup

1. Heat butter in a pan and add the garlic. Cook to soften then stir in the chopped onion.
2. Stir and leave to cook for 2 or 3 minutes.
3. Stir in flour and roast for a minute or so to lose the rawness. 
4. Add 500ml of water and stir ensuring there are no lumps.
5. Add the asparagus, peas, salt and pepper and bring to the boil
6. Leave the pan to simmer until asparagus has cooked (about 15-20 minutes).
7. Pour the soup into a blender and blitz until smooth.
8. Pour through a strainer and return to the heat for a few minutes, check the seasoning then remove from the heat.

Parsnip Crisps

1. Heat some oil to deep fry the crisps in.
2. Peel the parsnip and using your peeler strip off thin slivers.
3. To check the oil is hot enough place in a sliver of the parsnip into the oil. If it bubbles and crisps up its ready.
4. Continue with the remaining slivers and place onto some kitchen roll to drain.
5. Sprinkle with a little salt and serve on top of the soup.