This is a wonderful little soup, so simple to make and so satisfying to eat. The color is beautiful and the flavor so fresh, a true taste of spring. What’s more, we find it is absolutely delicious served cold the next day for lunch. GoodFood suggests swapping out the shallots for leeks and using broccoli when asparagus is not in season. We are so enthralled with this soup, we think we might have to give that combination a go as well!
1 oz. butter (2 tbs.)
a little vegetable oil
12 oz. asparagus spears, woody ends discarded, stalks chopped, tips reserved
3 shallots, finely sliced
2 cloves garlic, crushed
2 large handfuls spinach
3 cups vegetable stock
rustic bread, preferably sourdough
olive oil or crème fraîche to garnish
Heat the butter and oil in a large saucepan until foaming. Sauté the asparagus tips for a few minutes to soften. Remove with a slotted spoon and set aside.
Add the asparagus stalks, shallots, garlic, and seasoning to the pan, and cook 5-10 minutes until softened but still bright. Stir through the spinach, pour over the stock, and bring to a boil. Blitz everything with a hand blender, or in batches in a blender or food processor.
Check and adjust seasoning if necessary. Ladle into bowls, garnish with a drizzle of olive oil or crème fraîche, and scatter the asparagus tips on top. Serve with warm rustic bread.