Asparagus Soup
I absolutely love asparagus season! It’s such a short one but we try and enjoy it in as many forms as we can (did you see our tart recipe?). The thing that was bothering me about buying all the asparagus (we eat it almost every night) was that by the time you have snapped of the stalky end you are losing almost half of your spear to the compost. I also hadn’t made soup before, until this year, because who wants to whazz up beautiful and expensive asparagus tips for soup?! This recipe is great because it uses the woody ends of the spears that would normally go in the compost (or bin!) and makes a wonderful soup.
Firstly, I start saving my ends in a little bag in the freezer. This is the best way to collect them all if you aren’t eating pounds of asparagus in one sitting.
Secondly, yes you do need to sieve this soup. I am not a fussy cook, and trust me if this step could be avoided I would avoid it, but honestly, if you aren’t willing to sieve this then don’t make it – the sieving takes it from inedible to incredible.
Serves 6.
Ingredients:
- 1 medium onion
- 1 tbsp vegetable oil
- 625g/22oz potatoes
- 800g/28oz asparagus ends
- 1.5 litres of vegetable stock
- salt and pepper to taste
- Single soya cream to serve
Method:
- Chop and fry off your onion in about 1 tbsp of oil.
- Chop your potatoes into 1-inch cubes and add them to the pot.
- Chop the asparagus ends (if needed) into 1-inch pieces and add those to the pot as well.
- Stir well for a few minutes before adding your stock.
- Bring to the boil and then leave to simmer for 20 minutes.
- Wizz your soup into a puree and then add it to a separate bowl.
- Put a sieve on top of your original pan and ladle in the soup a spoonful at a time, pushing down to help the liquid through the sieve.
- Once all of the soup is sieved (it really is a lot easier than you think it will be) put the pan back on the heat and season with salt and pepper.
- Serve with a drizzling of soya cream.
I love that this recipe is created from something that I used to discard, it’s basically free food and really, really delicious free food at that.
If you make this recipe we would love to see how it worked for you so please do tag us over on Instagram: @foxandlockes
Livvy and Summer
