This asparagus soup is a delicious alternative to more traditional green soups such as leek and potato or broccoli and stilton.
Most of my soups include a core combination of white onion, celery and potato. I've found that a small amount of potato in any soup, acts as a thickener and is also great for giving a lovely creamy texture
In terms of the asparagus, then I use nearly all of the stem. Just cut a little bit off the bottom and peel any tough bits with a vegetable peeler or sharp knife.
I like to save a few asparagus tips to sauté in a little bit of olive oil, and use as a garnish. Always makes the soup look elegant but isn't necessary!
Serves 3-4
1 tablespoons of olive oil
Knob of butter
2 large banana/Echalion shallots (or 140g white onion)
2 celery sticks (115g)
375-400g asparagus
1 medium sized potato (150g)
500ml chicken or vegetable stock
Seasoning
To garnish:
Olive oil
Asparagus tips
- Roughly chop the onion and celery.
- Peel and dice the potato.
- Cut the ends from the asparagus and use a vegetable peeler to trim off any tough bits of the stalk.
- Reserve a handful of asparagus tips if using to garnish.
- Heat the oil and butter in the bottom of a medium to large pan.
- When the butter has melted, add the onion and celery and cook over a low heat until the vegetables start to soften.
- Add the asparagus and potatoes and mix well to combine. Cook for a few more minutes.
- Pour in the stock and season. Stir again.
- Bring to a rapid simmer and then turn down the heat. Cover and simmer for 20 minutes.
- Blend the soup and once it has cooled down a little, taste and adjust the seasoning.
- Drizzle a little olive oil in a small frying pan and sauté the tips until just tender. Alternatively you could steam or blanch the tips.
- Serve the soup garnished with the tips (optional).
