Guests are arriving for lunch.
We are hoping to eat outside shaded from the May sunshine (ha! ha!) by the new parasol.
Yesterday I made a soup from half a kilo of asparagus, as an experiment–keen to find something different to do with it during the season.
It is raining today and cold–time for soup?
Meredith tasted it this morning–
Just enough for five–she said–it’ll warm everyone up on a chilly day!
We could have some roasted spears on the side–I said.
YES!– she said
and no need for a sauce!–I said, always looking to cut down the workload!
2 leeks–cleaned and chopped roughly
1tbsp olive oil
1lb/450gm asparagus–the tough ends removed, chopped roughly
1 litre/2 pints stock–I use organic vegetable stock cubes
1 tbsp fresh tarragon–chopped fine
salt and pepper
1 tbsp creme fraiche
- Sweat the leeks in the olive oil over a gentle heat, in a covered saucepan–five minutes.
- Add the asparagus and stock.
- Bring to a simmer and cook until the asparagus is just tender.
- Season carefully.
- Liquidize–best done with a hand held stick liquidizer (if you have one).
- Fold in the creme fraiche and tarragon.
- Gently reheat to serve–with roasted spears on the side if you like.
ps–off to Italy tomorrow for a short break, a change of scenery and a recharging of the culinary batteries?