Oh asparagus, how I love thee, let me count the ways:
grilled asparagus & fried eggs with Parmesan flakes, obviously
asparagus risotto, which is worth the faff of making the risotto
this delightful quinoa, asparagus, pea & lemon salad
grilled asparagus & fried eggs with Parmesan flakes, obviously
asparagus risotto, which is worth the faff of making the risotto
this delightful quinoa, asparagus, pea & lemon salad
And if, after all that, you're still not sick of having funny-smelling wee, try today's soup. It's thick, creamy, full of goodness and oh-so lovely.
It's sneaky too, as it packs in courgettes and peas as well as asparagus. My toddler normally reserves an extra-special, extra-monstrous stink eye for the likes of courgette, but in soup form it goes down a treat. Especially with his own chunk of slightly crunchy, tangy Parmesan toast to dunk into it.
The small handful of peas serves to make the soup a little sweeter and more vibrantly green, without overpowering the flavour of the asparagus. If you wanted to turn this into a more substantial lunch, a poached egg plopped into the soup would do nicely.
It's sneaky too, as it packs in courgettes and peas as well as asparagus. My toddler normally reserves an extra-special, extra-monstrous stink eye for the likes of courgette, but in soup form it goes down a treat. Especially with his own chunk of slightly crunchy, tangy Parmesan toast to dunk into it.
The small handful of peas serves to make the soup a little sweeter and more vibrantly green, without overpowering the flavour of the asparagus. If you wanted to turn this into a more substantial lunch, a poached egg plopped into the soup would do nicely.
Asparagus soup & Parmesan toast
serves: 4
Pots/pans to be washed up afterwards: 1
Prep time: 15 mins
Cooking time: 45 mins
Ingredients:
For the soup
500 g asparagus, woody ends removed and chopped into 3 cm chunks, tips set aside
2 small courgettes, roughly chopped
1 leek, roughly chopped
1 white onion, chopped
1 small handful of peas, frozen or fresh
1.5 litres of chicken or vegetable stock
olive oil
sea salt
black pepper
For the toast
8 slices of sourdough, rye or wholemeal bread
150 g grated Parmesan
olive oil
serves: 4
Pots/pans to be washed up afterwards: 1
Prep time: 15 mins
Cooking time: 45 mins
Ingredients:
For the soup
500 g asparagus, woody ends removed and chopped into 3 cm chunks, tips set aside
2 small courgettes, roughly chopped
1 leek, roughly chopped
1 white onion, chopped
1 small handful of peas, frozen or fresh
1.5 litres of chicken or vegetable stock
olive oil
sea salt
black pepper
For the toast
8 slices of sourdough, rye or wholemeal bread
150 g grated Parmesan
olive oil
Heat some olive oil in a heavy-bottomed pot, then add the onion, leek and courgette. Fry on a gentle heat for at least 20 mins - even the courgette will become lovely and sweet.
Add the chopped asparagus stalks (not the tips), the peas and the stock, then simmer for 15 mins until the asparagus is soft. Season, then blend with a stick blender until completely smooth.
Add the asparagus tips and simmer for another 10-15 mins, until the tips are soft.
Add the chopped asparagus stalks (not the tips), the peas and the stock, then simmer for 15 mins until the asparagus is soft. Season, then blend with a stick blender until completely smooth.
Add the asparagus tips and simmer for another 10-15 mins, until the tips are soft.
In the meantime, make your toast: toast your bread slightly, then brush with a little olive oil. Place on a baking tray, sprinkle generously with grated Parmesan, then pop under the grill until the cheese has melted (and, if you're like me, is starting to go brown and crunchy...).
Serve the soup and toast immediately (though on a hot day you could also serve the soup cold with a spoonful of natural yoghurt and some lemon juice. But cold cheese toast? I wouldn't).
Serve the soup and toast immediately (though on a hot day you could also serve the soup cold with a spoonful of natural yoghurt and some lemon juice. But cold cheese toast? I wouldn't).
| Turns out some folks think Tuesdays are Tasty too, so I'm linking up this recipe with Vicki over at HonestMum.com Go and have a look for many more lovely recipes! |  |
