FOOD FRIDAY - ASPARAGUS SOUP

“You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.” - Mario Batali

The fresh, new season asparagus has started to appear at the greengrocer’s and it’s time to use it in all sorts of Spring dishes. As it’s early in the season and the cold weather is lingering on, asparagus soup is one of the first dishes we have at home using this delectable vegetable.

Asparagus Soup

Ingredients

400g fresh asparagus, trimmed

2 tablespoons olive oil

1 onion, finely chopped

650mL vegetable stock

1 tsp dried chopped tarragon

Salt and freshly ground pepper

Sour cream, to serve

Chopped fresh chives, to serve

Method

Chop the asparagus into 3cm pieces. Heat the oil in a soup saucepan over a medium heat. Add the onion and cook for 3-4 minutes or until soft. Add the asparagus and cook, stirring occasionally, for 5 minutes until sautéed well.

Add the stock or water. Bring to the boil and add the tarragon. Reduce the heat and simmer for 20 minutes. Set aside to cool slightly.

Blend the mixture in a food processor until smooth. Return to the saucepan. Season with salt and pepper. Serve with a drizzle of cream, and scattered with the chopped chives and freshly ground pepper.

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