Cream of Asparagus Soup

INGREDIENTS:

40g butter

1 large leek, white part only sliced thinly

1 large potato peeled & finely chopped

1 clove garlic crushed

1 cup dry white wine

3-4 bunches asparagus trimmed and chopped

4 cups vegetable stock

¾ cup thickened cream

 

 

 

 

 

 

FOR SERVING IDEAS:

small french bread stick

4 tbs olive oil

1 can of asparagus spears

sprigs of dill for garnish

Very easy to make.

Melt butter in a large pot on the cook top over a medium heat. Add the leek, potato and garlic. Cook stirring for five minutes or until the leek softens.

Add the wine and bring to the boil. Cook, stirring occasionally for 2 minutes or until the wine reduces by half. Add the asparagus and stock and bring to a simmer. Cook, stirring occasionally for fifteen to twenty minutes or until the potato and asparagus are tender. Remove from heat and set aside to cool slightly.

Blend the soup with a stick blender continuously until a very smooth consistency has been achieved. Mix in the cream with a wooden spoon. Return to the heat to warm up for serving.

Here are a couple of serving suggestions for Cream of Asparagus Soup - both great!

 

Serves six to eight

 

 

USE THE FRESHEST, GREENEST ASPARAGUS FOR THE BEST TASTE.

 

IF YOU'RE PRESENTING THE DISH WITH THE CROUTONS AS ABOVE, THEN THERE IS NOTHING STOPPING YOU ALSO ADDING THE TINNED ASPAGUS TIPS FOR SOME TEXTURE.

 

WITH CROUTONS

 

Cut the French stick into 40mm lengths. Stand each on its end and carefully cut the crust off to leave a cube of white bread 40 x 40 x 40.

Heat olive oil in a pan to hot, and drop in the bread cubes. Continually turn the cubes so that oil and heat cover all sides evenly. Add more oil when needed. Cook, continually turning until golden brown on all sides. Choose flat bowls to serve and place one cube in each bowl, making sure that it will stand higher than the level of the soup. Garnish with sprigs of dill gently draped over the crouton and soup.

 

Will serve six people.

 

WITH ASPARAGUS SPEARS

 

Cut the tips off drained tinned asparagus spears and mix into the finished soup. Ladle into serving bowls and drizzle with cream just prior to serving.