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
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
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!
