It just wouldn’t be spring without asparagus soup would it? Though the weather is far from spring-like in Dublin. This is from Roast Chicken and Other Stories by Simon Hopkinson, though I suspect Simon may not approve of our half-whizzed texture. You can of course whizz until smooth and pass through a fine sieve if you’re equally fussy.
Asparagus soup – serves 4
- 100g butter
- 4 small leeks, white parts only, trimmed and chopped
- 750ml water
- 1 potato, peeled and chopped
- 450g fresh asparagus, snap off the woody ends and peel the thicker ends a little
- 250ml double cream
Melt the butter in a large saucepan, then sweat the leeks until soft.
Add the water and potato, season with salt and pepper, and cook for 15 minutes.
Chop the asparagus and add to the soup, then boil rapidly for 5 minutes.
Whizz the soup in a blender or food processor, then pass through a fine sieve (or if you’re lazy like us you can just roughly whizz with a stick blender).
(Original recipe from Roast Chicken and Other Stories by Simon Hopkinson, Ebury Press, 1994.)
Jono & Jules do food & wine 
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