This recipe is meant to be with green asparagus. But because it’s the season for the white ones, I picked those. Don’t forget if you do so too, to peal the skin of the white asparagus. The outside is tough and difficult to eat. Just an idea, maybe I will try a mix of both the next time…

-enjoy-

Ingredients (serves 8)

800 g asparagus , woody ends removed
olive oil
2 medium white onions , peeled and chopped
2 sticks celery , trimmed and chopped
2 leeks , trimmed and chopped
2 litres organic vegetable or chicken stock
sea salt
freshly ground black pepper
8 slices ciabatta bread
1 knob butter
extra virgin olive oil

Method

Chop the tips off your asparagus and put these to one side for later. Roughly chop the asparagus stalks. Get a large, deep pan on the heat and add a good lug of olive oil. Gently fry the onions, celery and leeks for around 10 minutes, until soft and sweet, without colouring. Add the chopped asparagus stalks and stock and simmer for 20 minutes with a lid on. Remove from the heat and blitz with a hand-held blender or in a liquidizer. Season the soup bit by bit (this is important) with salt and pepper until just right. Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for a few more minutes until the tips have softened.