Luscious and creamy, this or my Creamy Cabbage Soup with Black Pudding Crumbs will make a chic little starter to a springtime dinner. Super practical and easy to prep and then heat just before serving.
Ingredients
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2 tablespoons Olive Oil
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2 Shallots, finely chopped
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450g Green Asparagus, chopped
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500ml Vegetable or Chicken Stock
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150ml Double Cream
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For the salsa
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½ Avocado
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1 Small Tomato
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1 Scallion
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Fresh Mint and/or Basil
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Squeeze of Lemon Juice
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Salt and Pepper
Method
Chop the salsa ingredients finely then mix together with the lemon juice and season with salt and pepper.
Heat the oil in a pan. Add the shallot and soften for 3 or 4 minutes.
Add the asparagus and cook fro a further two to three minutes before pouring in the stock.
Bring to a simmer and let it cook for 6 or 7 minutes until the asparagus is nicely cooked.
Blitz with a hand blender until smooth then add the cream.
Season and serve with a spoonful of salsa in each bowl.
Photography by Marta Miklinska. Food Styling by Trish Deseine.
