Vegan Veg - Recipe: Asparagus pea soup
By: Richard Morris
Before I begin, I should make it clear that I’ve been working with the ‘Winged Pea’ Lotus tetragonolobus (Tetragonolobus purpureus is the more usual red flowered form grown) as opposed to the ‘Winged Bean’ Psophocarpus tetragonolobus , which is also known as the asparagus pea and is used in South East Asian cookery.
I’ve got to be honest, when I first encountered asparagus peas, I steamed them and served them as a side vegetable and I couldn’t see what the fuss was about. It’s necessary to pick them very young if they’re going to be used in this way.
Faced with a trug load of slightly older specimens, it was with a heavy heart that I dragged myself into the kitchen with about as much enthusiasm as an alchemist who has realised that his life’s work has been utterly futile. Then came the soup. The subtlety of the vegetable shone through and there it was, liquid gold (well, green in this instance) and magical.
From there, it was just a short step to find recipes that really showcased the delicate flavour of this unusual crop.
Asparagus pea soup
(Serves 4)
400g asparagus peas
1 ltr vegetable stock
1 onion, chopped
1 clove garlic, chopped
1 tsp olive oil
Method
1. In a deep pan, soften the onion and garlic in the oil over a low heat
2. Add the asparagus peas and stock. Bring to the boil
3. Simmer for 20-25 minutes
4. Transfer to a blender and blend until smooth, then pass through a fine sieve
5. Return the sieved purée to the pan, adding more water if you wish
6. Bring back to the boil and serve
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