Ingredients

  • 500g asparagus (1lb)
  • 1 medium leek
  • 1 onion (finely chopped)
  • 4 garlic cloves (crushed)
  • Juice of 1 lemon
  • soya cream or single cream
  • 1 litre vegetable stock
  • bread to make croutons
  • 1 garlic clove
  • olive oil
  • salt & pepper

A vegan/vegetarian recipe from The Flexitarian

Method

  1. Heat some olive oil in a large saucepan. Gently fry onion with garlic until soft and golden.
  2. Trim asparagus ends. Chop leek and asparagus reserving some asparagus tips to put on croutons.
  3. Add leek, asparagus and vegetable stock to the onion mixture. Bring to the boil. Reduce heat and cook covered for 20 minutes.
  4. When cooked, whizz to a soup. Add lemon juice. Season to taste.
  5. 10 minutes before the soup is ready you can start preparing the croutons and reserved asparagus tips.
  6. Cook asparagus tips in salted boiling water for 2 minutes. Drain and leave on the side.
  7. For the croutons, put the oven grill on. Cut bread and place slices in a roasting tray. Drizzle with some olive oil. Cook 3 minutes or so on both sides until golden and crisp. When croutons are done, scrub a garlic clove all over the croutons.
  8. Serve asparagus soup in bowls with a dash of cream, garlic croutons and some reserved asparagus tips on top.