Asparagus soup
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Ingredients
25g butter
dash of rapeseed oil
350g asparagus spears, stalks chopped, woody ends discarded, tips reserved
3 shallots, finely sliced
2 garlic cloves, crushed
2 large handfuls spinach
700ml vegetable stock (fresh if possible)
crème fraiche, for a swirl on top (optional)
sourdough, to serve (optional)
Method
Heat the butter and rapeseed oil in a large saucepan (medium to high heat) until foaming.
Add the asparagus tips and fry for a few mins to soften. Remove and set aside.
Add the shallots, asparagus stalks and garlic, and cook for five to 10 mins until softened but still bright in colour.
Next, stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with crusty bread.
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