Glyphs & Graphs

Asparagus & Leek Soup

Published

on

25 minutes

Serves 2

This soup was a surprising hit in the household!

Ingredients

  • 25g butter
  • 1 leek, sliced
  • 1/2 stick of celery, sliced
  • 1/2 tbsp plain flour
  • 250g asparagus
    • tips cut into 6cm length
    • stalks cut into 3cm lengths
  • 350ml chicken stock
  • 50ml dbl cream
  • Drizzle of olive oil

Method

  1. Melt the butter in a saucepan, then add leek and celery. Cover and cook for 10-15 minutes until softened, without browning
  2. Add the flour, stir, then cook for a further minute or so
  3. Add the asparagus stalks
  4. Cover and simmer for 5-7 minutes until the asparagus is just tender but retains colour and bite
  5. Meanwhile, heat the grill (I use air fryer), season the asparagus tips to taste, then drizzle over a little olive oil
  6. Place the asparagus tips under the grill until the asparagus is slightly charred
  7. Blend the soup until completely smooth, then add the cream while gently reheating. Season to taste.
  8. Serve the soup in bowls with asparagus tips on top

Hello, good people!

I’m Dan

Welcome to Glyphs & Graphs – my little corner of the internet.

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