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Asparagus and Chervil Soup


Many dishes only require the tips of asparagus, so a good spring asparagus soup is the ideal way to use the rest.


For a family of 4 - 6. You'll need:

  1. 2 medium leeks, roughly chopped and washed

  2. 500g asparagus with the woody stalk removed, roughly chopped

  3. 1 tbsp olive oil

  4. 1 litre vegetable stock

  5. 1 tbsp chopped chervil

  6. 1 tbsp double cream or more if you wish



  • Gently cook the leeks in the olive oil in a covered pan for three to four minutes until soft.

  • Add the asparagus and vegetable stock, bring to the boil, lightly season with salt and pepper and simmer for 10-15 minutes or until the asparagus is just soft enough to blend.

  • Blend until smooth in a liquidiser, then strain through a fine-meshed sieve.

  • Check the seasoning and add a little more salt and pepper if necessary.

  •  Add the double cream and chervil, bring back to the boil and serve.