So after my morning walk, I’m back inside, warm and dry, making asaparagus soup.
This recipe is from my current favourite cookbook. It uses earthy, simple ingredients which, married together, transform themslves into a soup that’s elegant, velvety and luscious. Definitely not for the dairy-shy, it calls for healthy amounts of butter and cream. And it can be served hot or cold, so enjoy it in the early spring as soon as asparagus comes into season, and through the summer months. Bon appetit.
Adapted from Roast Chicken and Other Stories by Simon Hopkinson
1/2 cup butter
white parts of 4 small leeks, sliced
3 cups water
1 large potato, peeled and diced
1 lb fresh asparagus
1 cup heavy cream
In a large pot, melt the butter. When it stops sizzling, add the leeks, season with salt and pepper, and cook until soft.
Add the water and potatoes and season again with salt and pepper. Keep the heat at medium-high and cook for 15 minutes.
In the meantime, prepare the asparagus. Snap off or peel the woody ends and roughly chop up the spears. When the potatoes are soft, add the asparagus, crank the heat up to high, and cook at a rolling boil for 5 minutes.
Use an immersion blender to blend thoroughly. Check the seasoning and add more salt and pepper if desired. Stir in the cream, or serve it on the side.
Garnish with minced flat-leaf parsley (optional).