Easy asparagus soup

asparagussoup

I love green vegetables, get cravings if I go too long without them.  I think it must be genetic, as my boys are the same and actually ask for broccoli, beans and peas (and get excited about them!).  This is an easy to make soup by Neil Perry, its a little naughty compared to the leek, pea and zucchini from the other week, as it does contain cream and butter.  Serves 4 and super easy

Ingredients
60g butter
1tbsp extra virgin olive oil
1 leek, white part only, roughly chopped
salt and pepper
4 bunches asparagus, trimmed and cut into 3cm pieces
1 large all purpose potato peeled and roughly chopped
800ml chicken stock
150ml pouring cream
1tbsp fresh lemon juice

Making it
1. Heat butter and oil in a large, heavy based pan. Add leek, salt and pepper and sweat on low heat until leek is soft. Add asparagus and potato and cook over medium heat for 3-4 minutes
2. Add stock and simmer for 15-20 minutes, then process using a stick blender (or food processor) until smooth
3. Add the cream and lemon juice and serve with crusty bread or croutons

3 thoughts on “Easy asparagus soup

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