A simple hearty soup that makes the most of seasonal white asparagus. We’ve used the tough roots and peels to make a white asparagus stock, giving the soup loads of flavour while also reducing waste.
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Serves
4
White Asparagus
Vegetable Stock
Parmesan Rind
Leek
Garlic Clove
Pea
Kale Stem
Drained Cooked White Beans
Slivered Almonds
Olive Oil
Serves
4
White Asparagus
Vegetable Stock
Parmesan Rind
Leek
Garlic Clove
Pea
Kale Stem
Drained Cooked White Beans
Slivered Almonds
Olive Oil
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Step 1.
To prepare the asparagus: peel off the outer layers of skin (sparing the tips) and chop off 1cm from the ends. Slice the peeled and trimmed asparagus into slices.
Step 2.
Heat up the vegetable stock in a medium pot, then pop in the asparagus peels and Parmesan rinds. Reduce the heat to a simmer and simmer away for about 45 mins to let the flavours infuse.
Step 3.
Meanwhile, slice the light green and white parts of the leek (discard the rest) and peel and slice the garlic. If using frozen peas, defrost them in cold water. Chop the kale.
Step 4.
Heat up a glug of olive oil in a large saucepan set over a medium heat. Add the sliced leeks and sauté for about 5 mins until fragrant. Add in the sliced garlic and continue cooking for 2 mins.
Step 5.
Once the leek and garlic are softened, add in the peas, asparagus slices and drained white beans. Stir everything well, add a pinch of salt and black pepper, then let the flavours meld for a few mins.
Step 6.
Strain the broth, discarding the solids, and pour the liquid into the pot with the vegetables. Let it simmer on a low heat for about 15 mins, until the asparagus has softened.
Step 7.
Meanwhile, heat a splash of olive oil in a small pan over a medium heat. Add the almond slices and cook them until lightly toasted (monitor the pan – they burn quicker than you think).
Step 8.
Stir the chopped kale into the soup and cook for 2-3 mins, until just wilted, then remove from the heat.
Step 9.
Divide between bowls and top with a spoonful of toasted almonds. Enjoy!
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