Asparagus and pea spring minestrone soup Recipe

Ingredients

• 250g asparagus tips
• 150g fresh peas (podded weight) or frozen petit pois peas
• 6 spring onions trimmed and cut into 3
• 3 small carrots trimmed, peeled and cut into rounds
• 100g fresh or frozen podded broad beans
• 1 medium-sized fennel bulb trimmed and thinly sliced
• 5 tbsp finely chopped mixed herbs to include mint, chives and parsley
• 30g butter
• 2 tbsp extra virgin olive oil
• 150ml dry white wine
• 510ml good vegetable stock
• 100ml double cream
• Freshly grated or shaved Parmesan* to serve
• Squeeze of lemon
• Sea salt and freshly ground pepper