750 g asparagus
3 tablespoons olive oil
1 tablespoon butter
2 leeks, well washed and thinly sliced
1 onion, finely chopped
1 litre chicken stock
freshly grated nutmeg
150 ml double cream
fine sea salt and freshly ground white pepper
3 tablespoons olive oil
1 tablespoon butter
2 leeks, well washed and thinly sliced
1 onion, finely chopped
1 litre chicken stock
freshly grated nutmeg
150 ml double cream
fine sea salt and freshly ground white pepper
method
1. Cut the tips off 8 asparagus spears and reserve. Chop the remainder into 2 cm pieces.
2. Heat the oil and butter in a saucepan, add the leeks and onion, cover and saute over gentle heat for 10 minutes. Add the chopped asparagus, stock, grated nutmeg, season well with salt and pepper and simmer for 10 minutes.
3. Transfer to a blender, puree until smooth, then, using the back of a ladle, push through a sieve set over a bowl. Alternatively, use a mouli. Add two-thirds of the cream to the bowl and stir well. Return the soup to the saucepan and heat gently when ready to serve (do not let boil).
4. Cook the reserved asparagus tips in boiling water until just tender. Ladle the soup into bowls, spoon the remaining cream on top, add the asparagus tips and some more nutmeg, then serve.
2. Heat the oil and butter in a saucepan, add the leeks and onion, cover and saute over gentle heat for 10 minutes. Add the chopped asparagus, stock, grated nutmeg, season well with salt and pepper and simmer for 10 minutes.
3. Transfer to a blender, puree until smooth, then, using the back of a ladle, push through a sieve set over a bowl. Alternatively, use a mouli. Add two-thirds of the cream to the bowl and stir well. Return the soup to the saucepan and heat gently when ready to serve (do not let boil).
4. Cook the reserved asparagus tips in boiling water until just tender. Ladle the soup into bowls, spoon the remaining cream on top, add the asparagus tips and some more nutmeg, then serve.
serving amount
serves 4
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