Creamy Veg Bisque
- 9 ozs Asparagus
- 4 ozs Broccoli
- boiling water
- 1 Tbsp olive oil
- 1 small onion (finely chopped)
- 1 stick Celery (finely chopped)
- 4 cups water
- ⅔ cup peas
- ⅔ cup Pistachio
- 2 Tbsps vegetable stock cube
- 1 tsp salt
- ¼ tsp Celery salt
- freshly ground peppers
- 1 Tbsp chopped parsley
Cook the asparagus and broccoli in a pan of boiling salted water for a few minutes until just tender. Drain well.
Place into a blender or food processor and blend until smooth.
Heat the oil in a large pan and gently cook the onion and celery until soft, but not browned.
Add 675ml|3 cups of water and bring to a boil. Add the blended vegetables and the peas and simmer for 5 minutes.
Place the cashews, remaining water, celery salt and pepper in a blender or food processor and blend until smooth and creamy.
Stir into the soup with the parsley and bring to a boil.
Pour into warm serving bowls and garnish with celery leaves and pistachios.