Spring - Asparagus Soup

Asparagus Soup

Asparagus is a favourite of mine and it's been a long time coming, the best part of Spring is all the fresh new vegies appearing in the markets, this delicious spring offering is so worth waiting for and this soup is one of my favourite ways of enjoying it.

Serving Size:
12 people

Ingredients:

• 30g butter
• 3 Spring Onions, white part only, thinly sliced
• 1 large potato, peeled, finely chopped
• 1 garlic clove, crushed
• 1/2 cup dry white wine
• 2 bunches asparagus, trimmed, finely chopped
• 4 cups chicken or vegetable stock (for vegetarian option)
• 1/4 cup pouring cream
• Proscuito, to garnish (optional)
  

Method:

1. Melt the butter in a large saucepan over medium heat. Add the spring onions, potato and garlic and cook, stirring, for 5 minutes or until spring onion softens.
   
2. Add the wine and bring to the boil. Cook, stirring occasionally, for 1-2 minutes or until wine reduces by half. Add the asparagus and stock and bring to a simmer. Cook, stirring occasionally, for 5 minutes or until potato and asparagus are tender. Remove from heat. Set aside for 5 minutes to cool slightly.
   
3. Transfer the soup to the jug of a blender or use a stick blender and blend until smooth. Return to the saucepan if needed and place over medium heat and cook, stirring, for 2 minutes or until heated through again. Add the cream and stir to combine. Taste and season with salt and pepper.
   
4. Ladle soup among serving bowls. Top with a little crispy proscuito to be a little bit fancy and serve immediately.



For the kids a Cheesy Crouton



For the Adults Crispy proscuito and Proscuito wrapped Asparagus Spears