Monday, 16 May 2011

leek and asparagus soup

Eating seasonally is so much easier and more satisfying when you grow the food yourself.

Asparagus spears are bountiful and leeks have been cleared to provide ground for new season potatoes.

So:

Melt unsalted butter in pan.

Add good cup full of washed and chopped leeks and good cupful of washed and chopped asparagus.


Turn heat down and 'sweat' the veg until soft, stirring frequently.


Add one pint of vegetable stock and simmer.

Remember that 'a soup boiled is a soup spoiled'.


Whizz contents of pan and pour into serving bowls.


In manly way, dollop in creme fraiche with no finesse whatsoever.


Enjoy with home made bread.

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