Recipe

Serves:  4 people | Prep time:  10 minutes | Cooking time:  25 minutes

British | Vegetarian | Starter

Ingredients

• 2 x 170g Packs Asparagus tips
• 200g Baby New Potatoes
• 1 x Large Onion
• 100g Spinach Leaves
• 2 x Quixo Vegetable Stock Cubes
• 700ml Boiling Water
• 15ml The Pantry Lemon Juice
• 30g Salted Butter
• ½ tsp Stonemills White Pepper
• Sea Salt
• 100ml Reduced Fat Crème Fraîche

Method

1. Wash the potatoes – no need to peel – chop them finely.
2. Peel the onion, halve and finely chop.
3. Chop the asparagus into chunks.
4. Melt the butter in a medium size saucepan – add the chopped onions and potatoes and cook on a low heat for 4 to 5 mins – stirring occasionally.
5. Add the asparagus, spinach leaves, boiling water and the lemon juice.
6. Crumble over the stock cubes and season with the pepper.
7. Add a little salt.
8. Bring to the boil, cover and simmer for 20 mins till tender.
9. Liquidise, add the crème fraîche, warm through and serve.