Recipe: Asparagus Soup

FoodRecipe
Written By Tom Cronk
WORDS BY CAROLINE GLADSTONE

During the asparagus season, I use asparagus whenever and however I can. Raw, blanched, grilled and also in soups. It may seem like a waste to use them in soup, but this soup is honestly one of the most delicious things you will taste!

Asparagus soup
(serves 8)

  • 700g asparagus spears, stalks chopped, woody ends discarded, tips reserved

  • 50g butter

  • a little vegetable oil

  • 5 shallots, finely sliced

  • 4 garlic cloves, crushed with a pinch of salt

  • 4 large handfuls spinach

  • 1400ml vegetable stock

  • olive oil, for drizzling

  • sourdough bread to serve

Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few minutes to soften. Remove with a slotted spoon and set aside.

Add the shallots, asparagus stalks and garlic, and cook for 5-10 minutes until softened but still bright. Stir through the spinach, pour over the stock and bring to the boil. Blitz with a hand blender until smooth.

Season generously and add a little hot water to loosen if needed.

Ladle into 8 bowls and divide the asparagus tips between them.

Drizzle with olive oil and serve with sourdough bread.

Tom Cronk
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