Recipe: Appetizing Sophie's creamy pea and asparagus envelopes

Delicious, fresh and tasty.

Sophie's creamy pea and asparagus envelopes. Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too.

Sophie's creamy pea and asparagus envelopes You can use bacon in place of pancetta for a smoky hit. Cook pasta according to package directions; omitting salt and fat. This recipe for creamy spaghetti with leeks, peas and asparagus is the perfect spring pasta dish. You can cook Sophie's creamy pea and asparagus envelopes using 12 ingredients and 13 steps. Here is how you cook that.

Ingredients of Sophie's creamy pea and asparagus envelopes

  1. Prepare of filling.
  2. Prepare 1 pinch of of salt.
  3. Prepare 1/2 cup of peas.
  4. Prepare 1/2 cup of asparagus.
  5. It's 1/2 cup of broccoli.
  6. Prepare 1 cup of vegetable stock.
  7. It's 1 tsp of garlic.
  8. You need 100 grams of quark or cream cheese.
  9. Prepare of rest.
  10. You need 1 of spring roll wrappers.
  11. Prepare 1 tbsp of corn flour.
  12. Prepare 1 of egg.

It's dairy-free, yet rich, creamy, and delicious! Chop off the tough ends of the asparagus and discard. A creamy, filly soup with NO CREAM. Make with veggie stock to make a vegan soup.

Sophie's creamy pea and asparagus envelopes step by step

  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!.

Add stock and potatoes and bring to a boil. Transfer soup to blender along with asparagus (reserve some for garnish if desired). Blend soup until creamy and smooth. Guests won't be able to resist the fresh flavor and color of this springtime vegetable combination from Nina Hall of Citrus Heights, California. In a large saucepan, bring water to a boil.