Asparagus soup

Warm the butter and oil in a large saucepan until it starts to foam. Sauté the asparagus tips for a few minutes until they become tender. Take them out of the pan and keep them aside.

Add the shallots, asparagus stalks and garlic and cook for 5-10 minutes until they have softened. Mix in the spinach, pour the stock over the mixture, bring it to a boil, and then blend it thoroughly using a hand blender.

Season generously and, if necessary, add hot water to achieve the desired consistency. Use a ladle to transfer the soup into bowls and sprinkle the asparagus tips on top of each portion. Finish with a drizzle of olive oil and serve alongside rustic bread, if desired.

Tips

To retain the asparagus' vibrant green hue and crunchiness, the optimal method for preserving the tips is to submerge them in an ice bath. Alternatively, you can revive the tips by rinsing them under cold running water.

While this soup is delightful on its own, it reaches new heights when garnished with homemade breadcrumbs that have been toasted in butter and garlic.

How to serve it

One of our favourite things about this soup is its adaptability. It possesses a depth that allows it to serve as a wholesome main course alongside roasted vegetables or crusty bread. However, it also offers ample gratification as a refreshing spring starter. Should you desire to elevate this soup, don't hesitate to add your favourite seasonings: a dash of red pepper flakes for a hint of spiciness, lemon zest for a burst of freshness, or even a generous sprinkling of Parmesan.

Make it vegan

Total time: 50 mins

Servings: 6

Ingredients

2 tbsp (30ml) olive oil 

1 onion, chopped

2 cloves garlic, minced

2 lbs (900g) asparagus, ends trimmed and chopped

2 yukon gold potatoes

4 cups (950ml) vegetable broth

2 cups (470ml) almond milk 

1 lemon, juiced

Salt and pepper

Grilled bread, for serving

Chives, for serving

Method

Step 01

Preheat the oven to 200°C (400°F) and arrange the asparagus on a baking sheet. Drizzle 1 tablespoon of olive oil and season with salt and pepper. Toss the asparagus to ensure they are evenly coated, then roast them for 10-15 minutes until they begin to soften.

Step 02

Warm the remaining olive oil in a large stock pot over medium heat. Add the onions and garlic and cook until the onions turn translucent, which takes around 5 minutes.

Step 03

Add the potatoes to the pot, season them with salt and pepper and cook them alongside the onions and garlic for a few minutes. Proceed to pour in the vegetable broth and almond milk, bringing the mixture to a boil. Once boiling, lower the heat to a simmer and allow the potatoes to cook until tender, which takes about 20 minutes.

Step 04

Add the roasted asparagus to the pot. Blend the soup with an immersion blender until it is smooth and creamy.

Step 05

Gently incorporate the lemon juice into the soup and, if desired, serve it alongside grilled bread and chives.