ASPARAGUS AND SPINACH SOUP RECIPES

Steps:

• Prepare the asparagus by removing the hard stems (keep four of the asparagus heads for garnishing the soup) then finely chop the rest.
• Place a saucepan on the heat, add a little olive oil and the butter, then add the diced onion and garlic and sweat for 5 minutes on a low heat.
• Now add the chopped asparagus and continue to sweat for another couple of minutes, add the vegetable stock bring to the boil and simmer for 20 minutes. Add your spinach to the soup and simmer for 2 minutes then remove from the heat and put into a blender and blitz in batches.
• The spinach always goes in last thing to make sure it retains a lovely green colour.
• Once the soup is blended, put it through a sieve to remove any lumps, mix your crème fraiche with the chopped chives and a touch of salt and pepper to taste.
• To serve pour your hot soup into the bowl, place a spoonful of the chive crème fraiche on top of the soup and the asparagus head on top of the crème fraiche.

Steps:

• Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
• Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
• Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.