Two soups….

Asparagus is gorgeous raw. If you cut it and eat it straight from the ground.

We eagerly await it’s appearance and the though if waiting to cook that dust spear us just too much.

It’s also very special when it’s home grown and freshly steamed. A but if butter or a poached egg and it’s heavenly.

Delicious.

For the first time we’ve now used it to make soup. Reluctantly as it’s so good steamed.

The household chef gathered some Swiss chard and about ten spears of asparagus. There were two onions heading into flower so he took them off.)

Ingredients.

Ten or so spears of asparagus (chopped into chunks)
A handful of Swiss chard leaves (washed and chopped)
Three small potatoes (peeled and diced)
Two onion stalks (chopped)
One white onion (peeled and chopped)
500ml of stock from a vegetable stock. (We use onion)
Tblsp olive oil
Optional knob of butter

What he did

1. Fry the onion and onion stem in olive oil
2. Add the Swiss chard and stir for a minute
3. Add the potatoes and stir
4. Add the onion/vegetable stock
5. Bring to boil then reduce heat and simmer for 20 mins until the potatoes are softening
6. Turn off the heat and blitz with a staff blender until smooth.
7. Optional- Stir in a knob of butter

One of the most delicious soups I’ve ever had!