Sophie's creamy pea and asparagus envelopes
Sophie's creamy pea and asparagus envelopes

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sophie's creamy pea and asparagus envelopes. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sophie's creamy pea and asparagus envelopes is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Sophie's creamy pea and asparagus envelopes is something that I’ve loved my entire life.

Almond milk makes this soup so creamy and satisfying and garlic croutons add the perfect finishing touch. Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer. Asparagus and peas prove the old adage: what grows together, goes together.

To begin with this recipe, we must first prepare a few components. You can have sophie's creamy pea and asparagus envelopes using 12 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Sophie's creamy pea and asparagus envelopes:
  1. Prepare filling
  2. Make ready 1 pinch of salt
  3. Make ready 1/2 cup peas
  4. Take 1/2 cup asparagus
  5. Prepare 1/2 cup broccoli
  6. Take 1 cup vegetable stock
  7. Get 1 tsp garlic
  8. Make ready 100 grams quark or cream cheese
  9. Get rest
  10. Prepare 1 spring roll wrappers
  11. Make ready 1 tbsp corn flour
  12. Prepare 1 egg

Grill the asparagus over high heat, turning, until it is lightly charred and. I can't get enough of asparagus! Here it's cooked up quickly with the pasta and combined with pan-seared salmon, peas (I used frozen, since we don't have spring peas yet), and a creamy tarragon sauce – the creme fraiche is key to its satiny finish. A creamy, filly soup with NO CREAM.

Steps to make Sophie's creamy pea and asparagus envelopes:
  1. Chop your vegetables and boil in your stock for approximately 10-15 minutes, or until soft.
  2. Drain, and blend on a pulse setting - you can choose to make it smooth if you wish, but I like to keep a few bits of veg bigger.
  3. Add your cream cheese/quark, garlic and salt. Taste test and add more if you feel it needs it.
  4. In another bowl, mix your egg and corn flour.
  5. Take a spring roll wrapper and cut into quarters. Stick two of your quarters together using egg mixture. Add a layer of egg mixture to the edges of your squares.
  6. Add a spoonful of mix to the centre of your squares, and fold in half so you are left with triangles with your mix sealed in the middle.
  7. On top of the lump mixture, add a layer of egg mixture. Fold in either the left or right corner.
  8. Add some more egg mix into that, and fold the other corner in.
  9. Put egg mixture all over the top and fold the top corner down. Voila! you have an envelope.
  10. Repeat until you have enough envelopes, and allow egg to dry.
  11. Now, you can either boil them in salted water for 1 minute like I did, or steam them for 5-7 minutes (I don't have a steamer, but this is the "proper"way to do it).
  12. Serve however you like! I have mine with a little olive oil, sea salt and parmesan, but it would be great with a tomato sauce too.
  13. Enjoy!

Make with veggie stock to make a vegan soup. Add stock and potatoes and bring to a boil. Purée cooked peas and asparagus with the stock until smooth. Add crème fraiche, seasoning and basil and purée to blend well. Return to the pot, add asparagus tips and gently heat through.

So that’s going to wrap this up for this special food sophie's creamy pea and asparagus envelopes recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!