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Spring asparagus soup
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Curate exquisite dishes with rare, delicate asparagus for gourmet flair.
Ingredients:
  • 30g butter
  • 1 leek, white part only, thinly sliced
  • 1 large sebago potato, peeled, finely chopped
  • 1 garlic clove, crushed
  • 125ml white wine
  • 2 bunches asparagus, trimmed, finely chopped
  • 1020.00 gm (1 litre) chicken style liquid stock or vegetable liquid stock
  • 60ml cream
  • Dill sprigs, to serve
Instructions:
  • In a large saucepan over medium heat, melt the butter until sizzling. Add in the leek, potato, and garlic, and sauté for about 5 minutes until the leek softens.
  • Pour in the wine and bring to a boil. Let it simmer for 1-2 minutes until the wine reduces by half. Stir in the asparagus and stock, then bring to a gentle simmer. Cook for 5 minutes until the potato and asparagus are tender. Remove from heat and let it cool for 5 minutes before serving.
  • Pour the soup into a blender and blend until silky smooth. Pour the blended mixture back into a clean saucepan and heat over medium heat for 2 minutes. Stir in the cream, season with salt and pepper to taste, and remove from heat.
  • Divide the soup into bowls, garnish with dill, and serve promptly.

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