Name: Asparagus soup with tartines
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: Serves 6 as a starter, 4 for lunch
Cuisine: French
Ingredients: 2 onions sliced; 25g butter; 650g asparagus (after snapping off woody ends); 1l vegetable stock; 350g frozen peas; 8 thin slices baguette or small loaf (white or seeded); 1 tbsp hazelnut oil plus a drizzle to serve; 150g pack soft goat's cheese; 25g blanched hazelnuts toasted and roughly chopped; handful pea shoots

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Asparagus soup with tartines

Asparagus soup with tartines

Sarah Cook

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Serves 6 as a starter, 4 for lunch

Easy

Prep: 5 mins

Cook: 35 mins

A star rating of 4 out of 5.1 ratingRate

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Goat's cheese toasts give a contrast in texture to this silky smooth soup - a special dinner party starter or seasonal lunch

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 onions

sliced
25g butter
650g asparagus

(after snapping off woody ends)
1l vegetable stock
350g frozen peas
8 thin slices baguette

or small loaf (white or seeded)
1 tbsp hazelnut oil

plus a drizzle to serve
150g pack soft goat's cheese
25g blanched hazelnuts

toasted and roughly chopped
handful pea shoots

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Nutrition: per serving (6)

kcal397
fat17g
saturates7g
carbs36g
sugars9g
fibre10g
protein20g
salt1.4g

Method

step 1

In a large saucepan, soften the onions in the butter. Meanwhile, trim about 5cm off the ends of 16 of your thinnest asparagus spears and set these aside. Roughly chop the remaining asparagus and stir into the onions. Cook for a few mins, then tip in the stock. Cover and boil for 10 mins, then uncover, stir in the peas and cook for 2 mins more.
step 2

Whizz the soup with a blender until smooth, then return to the pan. Season well and add a splash more water if it looks a little thick.
step 3

Meanwhile, cook the reserved asparagus tips in boiling water until just cooked, then drain and dry on kitchen paper.
step 4

When you’re ready to serve, warm the soup gently. Brush the baguette slices with the hazelnut oil and toast, then spread with some goat’s cheese and top with a couple of the asparagus tips, plus a sprinkling of hazelnuts. Ladle the soup into bowls, float a toast on each with a few pea shoots and drizzle with a little more hazelnut oil. Serve extra toasts on the side.

Recipe from Good Food magazine, May 2015

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