A rather nice thing happened at the market on Saturday, I purchased my vegetables as usual, and as I paid I was offered some baby asparagus. They were past their best, or as the stall keeper tactfully put it “you need to use them soon”. I did, I made this soup yesterday which contains no lilypads but plenty of asparagus. When I saw the colour match with the table cloth I couldn’t resist the name.
I based the recipe on one I found on the BBC food site. It worked out well, it’s full of flavour without tasting too strongly of asparagus.
- 1 tbsp cooking oil
- 1 tbsp butter
- 1 leek, cleaned and chopped
- 200g asparagus roughly chopped
- 1 medium sized potato, peeled and roughly chopped
- 4-5 sprigs of oregano, leaves only
- 250 ml vegetable stock
- 150 ml double cream
- good olive oil to drizzle
- crusty bread to serve
- Heat the oil and butter in a heavy-bottomed saucepan over a medium heat, add the leek, asparagus, potato, and oregano saute for about 4 minutes.
- Add the vegetable stock, add more water if the vegetables aren’t covered.
- Bring to the boil then reduce heat to simmer until all vegetables are cooked.
- Take off the heat, blend with a wand blender until smooth. Add cream and blend again
- Return to heat, add salt and pepper to taste.
- To serve pour into bowls, drizzle some good olive oil on the top and serve crusty bread on the side.
If you don’t want to serve it straight away, or want to store some of the soup, I would reserve the cream until you re-heat the soup just before serving. I didn’t test it but the soup mixture without cream should freeze fairly well.
If a vegan version is needed skip the butter but double the cooking oil, and add an extra potato and a little more stock or water. The potato does give the soup a creamy texture.