June 16, 2018

Asparagus & Porcini Mushroom Soup | Celia's Saucer


I'm obsessed with asparagus when it's in season. And soup all year round. So seeing as the asparagus crop is all but running out this year, I decided to merge the two into something to comfort myself with. 

I didn't regret it
 and look forward to a second bowl this afternoon. 

Here's the recipe:

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INGREDIENTS 

2 bunches of asparagus, ends trimmed
1 shallot, sliced
1 tbsp butter
Splash of olive oil
2 cloves of smoked garlic, sliced
1 Braeburn apple - peeled and chopped
1 potato - chopped
Stock to cover (I like chicken)
1 Parmesan rind
1 handful of fresh tarragon, roughly chopped
1/2 unwaxed lemon, zested
10ml freshly squeezed lemon juice
Dried porcini mushrooms
More butter
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METHOD 

Pour boiling water over mushrooms to re-hydrate, cover and set aside

Saute shallots and garlic in butter and splash of oil on a low heat until they are soft and golden (about 20-mins)

Add apple, asparagus and potato and stir to cover well, leave to heat through

Cover with stock and the liquid from the re-hydrated mushrooms and throw in parmesan rind

Bring to the boil, cover and cook for 15-20minutes

At the same time, cook mushrooms in butter, lid on

Once your soup vegetables are soft, blend to a smooth soup, adding tarragon, lemon zest and lemon juice

Add salt/pepper/a little sugar to bring our flavours

Serve with buttery mushrooms scooped on top

Enjoy!
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