Asparagus and pesto Soup
Ingredients
- 12 fresh asparagus
- 1 tbsp oil
- 1 tbsp butter optional
- 2 shallots chopped finely.
- 1 clove garlic chopped
- 500 ml vegetable stock or water
- 100 ml cream
- 4 tsp crème fraiche or whipped cream
- 2 tbsp pesto i used wild garlic pesto
Method
- Prepare all the asparagus. Trim the base of the stalks if woody and dry.
- In a large saucepan, warm the pan with some oil, butter and add the shallots, garlic and sauté gently without colour for 2 -3 minutes.
- Next, add in the asparagus stalks and continue to mix with the shallots for a further 5 minutes or until the vegetables begin to soften.
- Pour in the hot stock at this stage and stir. Bring to the boil and reduce the heat to simmer for 10 minutes.
- Stir in the cream and seasoning at this stage.
- Mix the soup in a hand blender or food processor until smooth.
- Pass through a sieve to remove any leftover long fibre. Check the seasoning and keep aside.
- Slice the asparagus tips thinly, spoon some crème fraiche or whipped cream in the serving bowls and add the sliced asparagus tips ( raw).
- Spoon some pesto and pour over the soup.
- Enjoy immediately with some fresh bread.
