Asparagus Soup

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Serves 4 - 6 as a starter 

 

Ingredients

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2 tbsp olive oil

1 tbsp butter

1 leek (white part only)

1 small potato

1 courgette

300g green asparagus

Salt

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Method​

1. Start by chopping up the leeks, courgette, potato and asparagus into bite-size pieces

2. Place a large por over medium heat and add the olive oil, butter and leeks. Add a pinch of salt and cook for 5 minutes (or until soft).

3. Add the courgette, potato and the asparagus. Stir to coat in olive oil and cook for 3-5 minutes. 

4. Cover the veg with water and cover with a lid. Cook for 20-30 minutes until all veg is soft.

5. Once everything is cooked, add a good pinch of salt and blend using a hand held blender or food processor. 

6. Serve warm with some croutons. 

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Note: This soup can also be served cold in summer. 

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