LEEK AND ASPARAGUS SOUP
LEEK AND ASPARAGUS SOUP
Ingredients
- 1 tbsp olive oil
- ½ leek
- cleaned and finely chopped
- 4 asparagus spears
- chopped
- 150ml/5fl oz vegetable stock
- 100ml/3½fl oz double cream
- salt and freshly ground black pepper
- crusty bread
- to serve
Directions
- Heat the oil in a medium saucepan over a medium heat. Add the leek and asparagus and sauté for 2-3 minutes
- to soften.
- Add the vegetable stock
- bring to the boil
- then reduce the heat to simmer gently for 8-10 minutes
- until the asparagus is cooked through.
- Transfer to a food processor
- add the cream and blend until smooth.
- Return the soup to the pan
- season
- to taste
- with salt and freshly ground black pepper and warm through gently.
- To serve
- pour into a soup bowl with the crusty bread placed on a plate alongside.
