What better way to use up misshapen bundles of Asparagus than in a soup recipe, especially a Cream of Asparagus Soup. Misshapen bundles cost less than picture perfect ones, so you can save money too.
Cook Time: 20 minutes
Ingredients:
- 2 bundles green or white asparagus, trimmed
- 1 leek, washed and trimmed
- ½ stick/50g Butter
- 1 pint/400ml vegetable (or chicken stock for a non vegetarian soup)
- 1 tbsp heavy cream
- 1 tbsp olive oil
- 4 medium eggs, poached
Preparation:
Serves 4
When poaching the eggs put them into boiling salted water with a dash of vinegar as this helps to keep the egg together. The eggs can be poached in advanced and placed into a bowl of cold water then when the eggs are required they can be dropped back into boiling water.
- Cut the asparagus into 1"/3cm lengths. Reserve the tips and set aside.
- Halve the leek lengthwise and cut into ½"/1 cm pieces.
- Melt the butter in a large saucepan and add the leek and asparagus. Sauté for 3 minutes, until the vegetables are starting to soften. Add the stock and bring to the boil. Simmer for 10 minutes, until the asparagus is soft and cooked through.
- Blend the soup in a food processor or with a hand blender, until smooth. Season to taste with sea salt and black pepper and return to the pan. Add the double cream and warm through.
- Meanwhile, toss the asparagus tips in the olive oil, and heat a ridged griddle pan. Griddle the asparagus for 2 minutes. Serve the soup in warmed soup bowls, topping each bowl with a lightly poached egg and some asparagus tips.
When poaching the eggs put them into boiling salted water with a dash of vinegar as this helps to keep the egg together. The eggs can be poached in advanced and placed into a bowl of cold water then when the eggs are required they can be dropped back into boiling water.
