CREAM OF ASPARAGUS SOUP WITH PARMESAN CROUTONS

SERVES 4

Any green vegetable, such as zucchini, broccoli or spinach, works well in this soup (in place of the asparagus), or try a combination of all three.

60 g (2¼ oz) butter

1 tablespoon extra virgin olive oil

1 leek, white part only, trimmed, washed and roughly chopped

3 garlic cloves, finely chopped

sea salt and freshly ground black pepper

650 g (1 lb 7 oz/4 bunches) asparagus, trimmed, cut into 3 cm (1¼ inch) lengths

1 large all-purpose potato (eg desiree), peeled and roughly chopped

800 ml (28 fl oz) chicken stock

150 ml (5 fl oz) thin (pouring) cream

1 tablespoon fresh lemon juice

PARMESAN CROUTONS

80 g (2¾ oz/1 cup) finely diced day-old sourdough bread (or any kind of dense bread)

1 tablespoon olive oil

sea salt and freshly ground white pepper

3 tablespoons freshly grated parmesan cheese

Preheat the oven to 200°C (400°F/Gas 6).

Heat the butter and oil in a large, heavy-based saucepan. Add the leek, garlic, salt and pepper and sweat over low heat until the leek is soft. Add the asparagus and potato and cook over medium heat for 3–4 minutes or until the vegetables are lightly coated in the butter mixture.

Add the stock and simmer over medium heat for 15–20 minutes or until the asparagus and potato are tender. Transfer the mixture to a blender and process until smooth.

Return the mixture to the saucepan, add the cream and lemon juice, and heat until just warmed through. Remove from the heat and season to taste.

For the croutons, combine the bread with the oil, salt and pepper and toss to coat. Place the bread on a baking tray in one layer and bake for 4–6 minutes or until lightly golden.

Remove the croutons from the oven and sprinkle with the parmesan. Bake for another 1–2 minutes or until the croutons are brown and crisp, tossing to prevent them burning. Allow to cool on the tray.

Serve the soup in large bowls topped with a spoonful or two of the croutons.

NOTE: The croutons will keep for a few days in an airtight container in a dry place. They can be tossed through any salad for added crunch, and go especially well in a Caesar.