Asparagus soup with tartines
Ingredients
·
2 onions, sliced
·
25g butter
·
650g asparagus (after snapping off woody
ends)
·
1l vegetable stock
·
350g frozen peas
·
8 thin slices baguette or small loaf (white
or seeded)
·
1 tbsp hazelnut oil, plus a drizzle to serve
·
150g pack soft goat's cheese
·
25g blanched hazelnuts, toasted and roughly
chopped
·
handful pea shoots
Method
1. In
a large saucepan, soften the onions in the butter. Meanwhile, trim about 5cm
off the ends of 16 of your thinnest asparagus spears and set these aside.
Roughly chop the remaining asparagus and stir into the onions. Cook for a few
mins, then tip in the stock. Cover and boil for 10 mins, then uncover, stir in
the peas and cook for 2 mins more.
2. Whizz
the soup with a blender until smooth, then return to the pan. Season well and
add a splash more water if it looks a little thick.
3. Meanwhile,
cook the reserved asparagus tips in boiling water until just cooked, then drain
and dry on kitchen paper.
4. When
you’re ready to serve, warm the soup gently. Brush the baguette slices with the
hazelnut oil and toast, then spread with some goat’s cheese and top with a
couple of the asparagus tips, plus a sprinkling of hazelnuts. Ladle the soup
into bowls, float a toast on each with a few pea shoots and drizzle with a little
more hazelnut oil. Serve extra toasts on the side.
I
added one potato cut into small pieces, I fried it with the onion.
Recipe from Good Food magazine, May
2015
