Friday, 16 September 2016


“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
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

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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