For the soup:
900 g green asparagus
3 tbsp butter
4 cloves garlic
4 medium potatoes
2 large handfuls spinach
4 cups stock
2 tbsp white wine vinegar
salt & black pepper
For the topping:
The reserved raw tips from the asparagus
2 cups cooked puy lentils (1 cup uncooked, boiled in water for 18 minutes)
1 cup dry-toasted and salted pumpkin seeds
1 large bunch flat leaf parsley
1/2 chili, finely chopped (optional)
2 tbsp olive oil
- Trim the tough ends off the asparagus. Cut in diagonal pieces, 1/2 inch thick.
- Save the asparagus tips for the topping.
- Heat butter in a large saucepan. Finely chop onion, garlic and potato and add to the the pan and sauté for about 5 minutes or until soft.
- Add the asparagus, stir around and let fry on low/medium heat for a minute, then add spinach, stock, white wine vinegar and season with salt and pepper.
- Bring to a boil and let simmer for 10-15 minutes.
- Meanwhile prepare the topping: Finely chop the asparagus tips and the parsley and place in a bowl together with the boiled lentils and the toasted pumpkin seeds. Add chili if your prefer it a little spicy. Pour over olive oil and stir around until it’s all mixed well.
- Carefully pour the soup into a blender or use a hand blender to mix until smooth.
- Taste the soup, add more water or salt and pepper if needed.
- Serve the soup with a generous portion of the lentil mixture on top. Enjoy!
This recipe tastes even better made with vegetables from Community Harvest Whetstone