Asparagus and pea spring soup
Ingredients
- 1 litre chicken stock
- 4 baby carrots, peeled and diced into 1cm pieces
- 1 bunch asparagus, diced into 1cm pieces
- 100g fresh broad beans, blanched and pods removed
- 150g peas, shelled
- 6 green onions, trimmed and finely sliced
- 1 tablespoon chives, finely chopped
- 1 tablespoon parsley, finely chopped
- &farc12; tablespoon mint, finely chopped
- squeeze of lemon juice
- salt and black pepper
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