Asparagus soup

Juha od šparoga

 Serves 4-6

 This is a very economical asparagus recipe, as nothing is wasted – ideal for hand-picked wild Istrian asparagus. The goodness from any woody stems goes into the stock, the middle makes the soup and the tips form the garnish.

Ingredients

• Handful of asparagus
• 50 g butter
• 250 g leeks (white part only) sliced
• Salt & pepper
• 2 tbsp fresh parsley chopped
• 1.5 l vegetable or chicken stock
• 100 ml double cream
• ½ tsp grated lemon peel
• 2 tbsp Parmesan, freshly grated

Method

1. Trim the asparagus woody stems and add to the stock. Bring to the boil and simmer for about 15 minutes. Then strain.
2. Heat the butter and soften the leeks.
3. Cut the tips off the asparagus and set aside.
4. Cut the middle sections of the asparagus into chunks. Add them to the leeks and cook for a couple of minutes
5. Add the prepared stock and half the parsley, and bring to the boil.
6. Simmer until the asparagus is soft (usually around 15 minutes but check with a fork)
7. Purée the mixture, then press it through a fine sieve to remove any fibrous bits.
8. Return to a clean pan, pour in the cream, season to taste and add the lemon peel and remaining parsley.
9. Cook the reserved asparagus tips in boiling water for a few minutes.
10. Pour the soup into bowls, sprinkle generously with Parmesan and lay the asparagus tips on top.

Need some asparagus? Pick it yourself.