Don’t you just love it when asparagus starts coming to season? Something I always make during that period is asparagus soup. You only need a few ingredients, and it’s pretty quick to make (unless you want to make your own chicken stock for it).
600 ml chicken stock
olive oil, for drizzling over the portions
1. Trim the asparagus stalks, by peeling the lower half of them. Otherwise you’ll end up with woody strings in your soup, that are edible, but somewhat uncomfortable in the mouth. Rinse, and cut the tips off. Set the tips aside for later. Roughly chop the asparagus stalks and the shallots.
2. Melt the butter in a pan, and soften the shallots and asparagus, frying for 5 minutes at medium to high temperature. Reduce to low to medium temperature, and fry for another 5 minutes. Add the chicken stock, and simmer for 5 minutes.
3. Cool the mixture, then liquidise the soup until smooth. Place back in the pan, heat and season to taste.
4. Boil the asparagus tips separately for 2 minutes, and drain. Mix into the soup, saving a few to be put on top.
5. Drizzle with little olive oil.