Asparagus and Chervil Soup
dishes only require the tips of asparagus, so a good spring asparagus soup
is the ideal way to use the rest.
family of 4 - 6. You'll need:
2 medium leeks, roughly
chopped and washed
500g asparagus with the woody stalk removed, roughly chopped
1 tbsp olive oil
1 litre vegetable stock
1 tbsp chopped chervil
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.