Spring Asparagus Soup
Cook shallot and leek over a medium heat in a little oil or butter until soft and golden.
Add potato and asparagus and stir to coat thoroughly, cooking for a couple of minutes to soften.
Add parmesan rind and cover with boiling water from the kettle and add stock cube.
Simmer until all vegetables are soft - about 18 minutes.
Remove parmesan rind (this is quite nice to nibble on too!)
Allow to cool and blend until smooth. if particularly coarse, you could also sieve the soup, though the texture is quite nice and the fibre is good for you.
Stir lemon zest, juice and dill throughout and bring the temperature back up to serve.
Taste and add salt if necessary and spoon crème fraiche and a little more dill on top.
Add a good grind of black pepper and extra parmesan shavings.
Available in store
- 2 bunches of leftover asparagus stalks
- 1 potato, chopped
- 1 shallot, sliced
- 1 leek, sliced
- 1 parmesan rind
- 1/2 lemon - juice and zest
- Handful of dill, roughly chopped
- 1 stock cube (chicken or veg)
- Hot water to cover
- Crème fraiche to serve