I like to make this beautifully creamy and very tasty soup to celebrate the arrival of spring asparagus.
Ingredients
For the cream of asparagus soup
- 800g asparagus
- 2 tablespoons olive oil
- 1 onion — diced
- 3 cloves garlic — crushed
- 1 cup white wine
- 1 litre vegetable or chicken stock
- 1 small potato — peeled and diced
- 1⁄2 cup cream
- 1 teaspoon lemon juice
- Salt and ground black pepper, to taste
- Finely chopped fresh chives, to serve
- 4 rashers bacon — finely diced and fried until crispy, to serve
- Finely grated parmesan, to serve
Method
For the cream of asparagus soup
- Shave one asparagus spear into fine strips with a vegetable peeler and set aside to use as a garnish. Cut the remaining asparagus into small pieces.
- Heat the oil in a large saucepan, add the onion and garlic and sauté over a low heat for about 5 minutes.
- Add the asparagus and cook for another 2 minutes.
- Add the wine and cook until reduced by half.
- Add the stock and potato and bring to the boil. Reduce the heat, cover and simmer for 15–20 minutes or until the potato and asparagus are tender. Cool slightly.
- Transfer to a food processor or use a stick blender to purée until smooth.
- Stir in the cream and lemon juice. Taste and adjust seasonings.
- Serve topped with the asparagus shavings and chives, and accompanied by the bacon and parmesan so people can add these themselves.