Asparagus Soup

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.

 

 

 

Serves 6

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

 

  1. 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.
  2. 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.
  3. 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.
  4. Remove from the heat. Liquidise and add freshly ground black pepper to taste. Add more water if desired.