Pea and Asparagus Spring Minestrone Soup Recipe | Birds Eye

Ingredients

• 30 g / 1oz Butter
• 2 tablespoons Extra Virgin Olive Oil
• 6 Spring Onions, chopped into rounds
• 2 large Carrots, peeled and chopped into rounds
• 1 medium-sized Fennel bulb, trimmed and thinly sliced
• 150 ml Dry White Wine
• 510 ml Vegetable Stock
• Petits Pois 960g 150g / 5oz Birds Eye Petit Pois
• 250g / 9oz chopped Asparagus tips
• 100 g / 3.5oz fresh or frozen Edamame Beans
• 5 tablespoons finely chopped Mixed Herbs (mint, chives and parsley)
• 50g Dried Spaghetti (optional)
• 100 ml Double Cream
• Squeeze of Lemon juice
• Sea Salt and Freshly Ground Black Pepper
• Freshly grated or shaved Parmesan, to serve
• Warm Bread, to serve