Asparagus is available most of the year and makes a delicious soup, the addition of a little blue cheese (or any soft cheese) gives it a luxurious feel without being too rich.
15ml/ 1 tbsp olive oil
1 medium leek, chopped
6-8 sticks celery
500g asparagus (about 24 spears)
25g blue cheese (eg Cashel Blue) or any soft cheese such as Philadelphia or soft goat’s cheese
2 vegetable stock cubes dissolved in 900ml boiling water
Freshly ground black pepper to taste
- First wash and chop the leek and celery, remove the woody base from the asparagus (no more than 1cm, the rest can all be used) and chop the spears.
- Heat oil in large saucepan and add leek and celery, stir fry for 1-2 minutes, reduce the heat and cover, continue to cook gently for another couple of minutes until softened.
- Add asparagus, stir and then add stock. Bring to the boil, cover and simmer for 5-8 minutes until vegetables are soft. Crumble in the blue cheese and stir through.
- Remove from the heat. Liquidise and add freshly ground black pepper to taste. Add more water if desired.