It is such a brilliantly tasty vegetable and British asparagus is in season form the end of April till the end of June so why not make the most of it. To make a delicious asparagus and spinach soup packed will load of lovely greens you will need:
12 stems of asparagus trimmed and finely chopped
1 tsp olive oil
50g of unsalted butter
1 medium white onion diced
1 clove of garlic crushed
800ml of vegetable stock
100g of spinach
4 tbsp of crème fraiche (1 tbsp per soup portion)
2 tbsp of freshly chopped chives
To make the soup start by removing any of the hard stems from the asparagus heads and finely chop the rest. Heat a little olive oil and the butter in a saucepan and add the diced onion and garlic and sweat them for 5 minutes on a low heat. Then 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.
Next put it in your blender and blitz it in batches. Once the soup is blended, you can put it through a sieve to remove any lumps if you want. Finally mix in your crème fraiche with the chopped chives and a touch of salt and pepper to taste. Serve your soup hot with an extra spoonful of the chive crème fraiche on top.