I can’t resist a bargain at the farmers’ market and sometimes find myself with too much produce, such as asparagus that’s in need of using up. Soup is one of the best solutions – it’s so easy to make and can be served both hot and cold. If you like, keep the delicate tips for a salad, but don’t be tempted to use woody ends here. They’re good for stock but not soup as they will clog up your liquidiser. For a completely smooth soup, strain it before serving.
Timings
Prep time: 15 minutes
Cook time: 40 minutes
Serves
4 as a starter
Ingredients
- a good knob of butter
- 1 leek, roughly chopped
- ½ tbsp flour
- 1 litre vegetable stock
- 250g asparagus, woody ends removed, the rest chopped
For the croutons
- 1 tbsp vegetable or corn oil
- 1 thick slice white bloomer or sourdough bread, cut into small cubes
- a good knob of butter
Method
- For the soup, melt the butter in a thick-bottomed pan and cook the leek on a low heat, with a lid on, for 2-3 minutes, until softened.
- Add the flour and mix well, then slowly add the stock. Bring to the boil and simmer for 15 minutes.
- Add the chopped asparagus, season and simmer for a further 15 minutes.
- Meanwhile, make the croutons. Heat the oil in a frying pan and cook the bread for a few minutes, stirring regularly, until golden.
- Add the butter, cook for a minute more, then season and transfer to a plate lined with kitchen paper.
- Blend the soup in a liquidiser. Pour into warmed bowls and top with the croutons.
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