Ingredients:
2 bunches of asparagus
1 shallot + clove of (peeled) garlic if wanted
1 med. white potato (peeled)
Little olive oil and butter (approx. 2-3 tbls. olive oil & knob of butter)
Chicken or Veg. Stock plus a little whole milk
S&P
If necessary peel the asparagus and using only the top halves* - roughly chop.
Peel and roughly chop the shallot or small onion and the potato.
Saute in the olive oil and butter, until beginning to soften.
Add enough stock to well cover and simmer gently until the potatoes and onion are cooked through.
Taste and season.
Cool slightly then liquidise to a nice creamy consistency, adding more stock or milk and stock if necessary.
Taste and season.
Serve with a dollop of sour cream or plain yogurt.
This can also be made in a large pyrex bowl in the micro - using the same technique as above.
* TIP: bend the asparagus and snap it where it bends - use this tender part. Usually the remaining part is the hard part of the veg. You can discard this.
3 comments:
sounds great and good job on the sausages Rebecca
Thank you Rebecca - this is so easy that I almost didn't post it, but it's really tasty.
Just seen your recipe for asparagus soup. It looks so easy I'll have to remember it for next year. Like the pictures of your garden too. My garden takes up a lot of my time. At the moment we're literally eating the fruits of my toil. By the way, I think the pink socks from your bead blog look fabulous.
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