Asparagus soup can be served either hot or chilled and goes beautifully with a toasted cheese sandwich, Alison Lambert writes. Serves 4.
Ingredients
4 bunches asparagus, woody bases trimmed and discarded
2 shallots, finely sliced
1 Tbsp olive oil
750ml good quality chicken or vegetable stock
200g spinach or rocket leaves
10 mint leaves
2 Tbsp extra virgin olive oil
sea salt and freshly grated pepper
4 eggs (optional) for poaching
Method
Begin by cutting the asparagus. Cut off just below the tips of the asparagus and reserve for later. Now remove the woody base and discard and cut the remainder up into bite-sized pieces.
In a medium-sized pot, add one tablespoon oil, the shallots and asparagus (not the tips). Saute over a moderate heat for a couple of minutes.
Add the stock and a pinch of salt and cook for 15 minutes or until the asparagus is tender.
Add the spinach, mint leaves and extra virgin olive oil. Blend until smooth and creamy looking.
Return to the heat and bring back to the boil, adjust seasoning and finish by adding the asparagus tips.
Bring a medium-sized pot of water to the boil with 1 tablespoon of white vinegar. When boiling, break the eggs in one at a time. Reduce the heat so it is gently simmering. When the eggs are soft-poached (3 minutes) remove with a slotted spoon.
Remove from heat immediately and serve with the soft-poached egg on top.
Eat immediately.
