← Nouns Cooking · Soup Pot

Ingredients

• 700 g Asparagus, woody ends snapped off, tips kept separate, stalks chopped
• 30 g Butter
• 1 leek (or 3 shallots), sliced
• 2 cloves Garlic, crushed
• 900 ml vegetable stock
• 100 g frozen peas (or 2 handfuls spinach)
• 1 tbsp lemon juice
• 75 ml double cream
• 1 tbsp Chives, snipped
• Salt
• Black pepper

Method

1. Blanch the asparagus tips in a small pan of boiling salted water for 2 min, then drain and set aside for the garnish.
2. Melt the butter in a large pot over medium heat and cook the leek for 6–8 min, until soft. Add the garlic for 1 minute.
3. Add the asparagus stalks and stock, bring to a boil and simmer for 8–10 min, until the stalks are just tender.
4. Add the peas and cook for 2 min, then blend until very smooth. A short cooking time keeps the colour bright.
5. Stir in the cream and lemon juice, warm through and season. Serve topped with the tips and chives.

Tips

• Chill the soup straight after blending (sit the pot in cold water) if you are making it ahead; it stays greener.
• Olive oil and a spoonful of white beans instead of the butter and cream make a creamy vegan version. Check the stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Love and Lemons Once Upon a Chef