Asapragus Leek And Potato Soup With Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This soup is perfect for freezing. Make it in advance and keep in on hand for unexpected guests. Ingredients:
1oz/30g butter |
1 large leek, trimmed and sliced |
1 large potato,peeled and diced |
5 1/4 cups/1.25 litres boiling water |
2 chicken stock cubes or 2 vegetable stock cubes (for vegeterians) |
28oz/795g asparagus spears |
1 cup/284ml single cream |
1oz/30g pine nuts, roasted |
Directions:
1. Melt the butter in a large stew pot.
2. Add the leek and potato. Stir until coated with butter
3. Cover and cook over low heat for 10 min, stirring occasionally
4. Dissolve stock cubes in boiling water and add to pot
5. Cut the tips off of 1/3 of the asparagus spears and set the tips aside
6. Add all the asparagus spears, including ones without tips, to the pan.
7. Bring to a boil and simmer for 10 minutes
8. Puree the soup with a hand blender
9. Add 2/3 of the cream and the asparagus tips
10. Reheat, but do not allow to boil
11. Serve with a swirl of the remaining cream and sprinkle with t a few of the roasted pine nuts
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