Asparagus season is almost upon us! Fresh, local asparagus is surely one of the best treats Mother Nature has to offer and I for one really look forward to asparagus season.
My local asparagus producer is Eassie Farm, a family run business based in Angus, Scotland. I was fortunate enough to visit the farm as part of a Tasting Scotland tour of a few years ago. We had the privilege of enjoying griddled asparagus minutes after it had been picked in the field – delicious! You may want to check the Tasting Scotland website for details of food tours and events – I’m sure you won’t regret it.
Eassie Farm aren’t picking yet, so I had to settle for shop bought at the weekend. It was delicious all the same.
You’ll see a lot of variations on the basic asparagus soup recipe. Some include celery or leek but no potatoes. I’m sure they are all good. My favourite adaptation is adding a poached egg on top. I feel quite posh when I do that. If your playing about with variations, the only thing I would suggest is that you’re careful not to overpower the asparagus. For example, I use a mild onion or shallots and us a relatively neutral stock.
Cream of Asparagus Soup
Serves 3 big bowls or 4 polite portions
Suitable for Vegetarian and gluten free diets
Difficulty Easy
Ingredients
- 500g asparagus – chopped (keep a few tips aside to decorate)
- 1 tbsp rapeseed oil or a knob of butter
- 1 small clove of garlic – crushed
- 1 small onion or 1/2 a large
- 1 baking potato – very finely diced
- 2 tbsp single cream plus more to serve
- 500ml vegetable stock
- Salt and white pepper to taste
Method
- Add your onions, garlic and potato to your oil or butter and heat until soft but not brown.
- Add you asparagus, stir and cook for 1-2 minutes.
- Add your stock, bring to the boil then simmer gently until your asparagus is cooked. This will be a matter of minutes ie 3-4 minutes. Avoid over boiling so your asparagus keeps its lovely fresh colour.
- Season to taste. I rarely add any salt or pepper, but that is just personal preference.
- Let you soup cool slightly and stir through your cream. Return to the heat if necessary but don’t boil.
- Serve and enjoy.
- Have a second helping!
I do hope you like it as much as I do.
Enjoy!
Val x
One Soup at a Time 