Asparagus Soup

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 25g butter
• a little vegetable oil
• 350g asparagus spears, stalks chopped, woody ends discarded, tips reserved
• 3 shallots, finely sliced
• 2 garlic cloves, crushed
• 2 large handfuls spinach
• 700ml vegetable stock (fresh if possible)
• olive oil, for drizzling (optional)
• rustic bread (preferably sourdough), to serve (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter with a little vegetable oil in a large saucepan over medium heat. Add the sliced shallots and cook for 5 minutes, stirring, until soft.

2. Add the crushed garlic and cook for 1 minute until fragrant.

3. Add the chopped asparagus stalks and the vegetable stock. Bring to a boil, then reduce to a simmer and cook for 10 minutes until the asparagus is tender.

4. While the soup simmers, bring a pan of boiling water to the boil, add the reserved asparagus tips, and cook for 2 minutes until bright green. Drain and set aside.

5. Stir the spinach into the soup and cook for about 1 minute until wilted.

6. Remove the pan from the heat. Blend the soup until smooth using a stick blender, or in a countertop blender in batches with the lid vented. Return to the pan and warm through gently.

7. Ladle the soup into bowls and top with the reserved asparagus tips. Drizzle with olive oil if using. Serve with rustic bread if using.