Leek & asparagus soup
Prompted by guilt over a beautiful bunch of asparagus that hadn't been eaten when fresh....
Serves about 4
Ingredients
Ingredients
1 tbsp olive oil
260g leek, chopped
300g potato, diced
1 bunch of asparagus, chopped (the whole spear, not just the tip)
1 litre stock
salt & pepper
cream (optional)
Directions
Directions
- Heat the oil in a large pan, then add the leek and sweat for about 15 mins
- Add the potato, asparagus, and stock, bring to a boil, then simmer for 15-20 mins. The ends of the asparagus need to be properly cooked.
- Blend the soup until smooth then return to the pan.
- Season to taste
- Serve with a swirl of cream if desired.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)