British Asparagus Soup
Bursting with vibrant colour and flavour, this is a great soup to make in advance.
Ingredients (Serves 4)
12 spears British asparagus stems removed and finely chopped
1tsp olive oil
50g unsalted butter
1 medium white onion diced
1 clove garlic crushed
800ml vegetable stock
100g of spinach
4 tbsp crème fraiche
2 tbsp chopped chives
Prepare the asparagus, retaining four of the asparagus heads for garnish.
Place a saucepan on the heat, add oil and butter and sweat the onion and garlic for 5 minutes on a low heat.
Add the chopped asparagus and cook for a few more minutes.
Add vegetable stock, bring to the boil and simmer for 20 minutes.
Add spinach to the soup and simmer for 2 minutes.
Remove from heat and put into a blender and blitz in batches. Once blended, put through a sieve to remove any lumps.
Mix your crème fraiche with the chopped chives and a touch of salt and pepper to taste.
To serve pour your hot soup into a bowl, top with a spoonful of the crème fraiche mix and top with an asparagus tip.
Recipe courtesy of British Asparagus