Prep: 10min | Cooking: 30min
Complexity: 2/5
ingredients:
(serves 4)
400 fresh green asparagus
olive oil, salt, pepper
1tsp ground coriander
1/2 onion, chopped
750ml water
2 potatoes, diced
100g cream cheese
2 tbsp parsley, spearmint, lovage or other herb of choice
1 tsp vegetable stock powder of choice
method:
Chop ca. 1cm off the ends of each asparagus, and peel skin off halfway up the stalk (to avoid stringiness). Chop asparagus into 2cm pieces.
Heat 4 tbsp olive oil in a soup pot. Fry onion and asparagus, with a little salt, pepper and the coriander. Once onion becomes translucent (5 min or so), add potatoes and water.
Cook, covered, 20 min.
Remove from heat, blitz soup until it is almost smooth (nice to leave some pieces to chew).
In a cup or bowl, combine half the cream cheese with 1 ladle of soup, herb of choice and the vegetable stock powder, and then pour that into the soup and mix well. Season soup generously with salt (ca. 2 tsp) and pepper (ca. 1/2 tsp).
Serve soup with 1 tbsp remaining cream cheese in the middle.