Pea and Asparagus Soup with Tarragon Breadcrumbs - Kathryn Bruton Food & Drink

Ingredients

• 1 tbsp rapeseed or olive oil
• 1 medium onion, diced roughly
• 1 large clove of garlic, sliced
• 400g asparagus, tough ends removed and roughly chopped
• 400g frozen peas
• 400ml chicken or vegetable stock
• 400ml almond milk
• 1/2 tsp salt
• 1/2 tsp cracked black pepper
• 20g tarragon, chopped finely (about 9-10 sprigs)
• 100g leftover soda bread, or whatever bread you have, blitzed into rough breadcrumbs
• 1 1/2 tbsp rapeseed or olive oil
• Sea salt and freshly ground black pepper