5 tbsp good olive oil plus extra to serve
5 shallots peeled and thinly sliced
1 celery heart trimmed and thinly sliced
3 garlic cloves peeled and finely chopped
300g medium asparagus spears trimmed and thickly sliced
sea salt and black pepper
300g shelled peas (frozen or use fresh from the pod when available)
900ml chicken stock (or use well-flavoured vegetable stock)
20g mint leaves plus a few tiny leaves extra to serve if wished
- Heat the olive oil in a large saucepan over medium heat, add the shallot, celery and garlic and cook, stirring frequently, for 4-5 minutes until softened. Add the sliced asparagus and some seasoning and continue cooking for 3-4 minutes more, stirring occasionally, until glossy, then stir in the peas. Add the stock, bring to the boil and simmer for 5 minutes.
- Whiz the soup in batches in a blender to your preferred texture (it can be chunky or smooth). Check the seasoning, gently reheat the soup as necessary and serve with a few drops of olive oil to and a few tiny mint leaves to finish.