Awesome Asparagus and Summer Greens Soup
The weather in England is unpredictable at the best of times but recently it really has been hit and miss - one minute glorious sunshine, then next torrential rain. For this reason I've found it a bit tricky in terms of what I want to cook but finally I have the answer...
This soup has all the warmth and comfort you'd expect but the flavours and ingredients are summery and light making it absolutely perfect for this time of year. Ideal as a simple starter, perhaps garnished with a swirl of cream, or lovely for lunch with a chunk of bread and butter.
Awesome Asparagus and Summer Greens Soup
Serves 6
250g potatoes, chopped
1.5 litres chicken or vegetable stock
350g asparagus
150g summer greens
2 garlic cloves, finely chopped
salt and black pepper
Put the potatoes into a large saucepan with the stock and bring to the boil. Reduce to a simmer, cover and cook for 15 minutes or until the potatoes are tender.
Meanwhile, cut any woody ends off the asparagus and discard then chop the rest into chunks. Thickly shred the summer greens.
Add the asparagus and summer greens to the pan along with the garlic and cook for 5-10 minutes until the asparagus is tender. Puree the soup in a food processor or using a stick blender until smooth. Season liberally with salt and pepper and serve.
TIP: This soup freezes really well.
This soup has all the warmth and comfort you'd expect but the flavours and ingredients are summery and light making it absolutely perfect for this time of year. Ideal as a simple starter, perhaps garnished with a swirl of cream, or lovely for lunch with a chunk of bread and butter.
Awesome Asparagus and Summer Greens Soup
Serves 6250g potatoes, chopped
1.5 litres chicken or vegetable stock
350g asparagus
150g summer greens
2 garlic cloves, finely chopped
salt and black pepper
Put the potatoes into a large saucepan with the stock and bring to the boil. Reduce to a simmer, cover and cook for 15 minutes or until the potatoes are tender.
Meanwhile, cut any woody ends off the asparagus and discard then chop the rest into chunks. Thickly shred the summer greens.
Add the asparagus and summer greens to the pan along with the garlic and cook for 5-10 minutes until the asparagus is tender. Puree the soup in a food processor or using a stick blender until smooth. Season liberally with salt and pepper and serve.
TIP: This soup freezes really well.
Comments
Post a Comment