Belgian Asparagus Soup

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This creamy asparagus soup brings out the best in white asparagus with a classic base of leek, stock and cream. A touch of lemon keeps the flavour bright.

Serves: 4 people

Preparation time: 25 min

Ingredients

• butter – 2 tbsp
• onion, chopped – 1 medium
• leek, sliced – 1 large
• white asparagus, chopped – 1 lb
• potato, diced – 1 medium
• chicken stock – 5 cups
• heavy cream – 1/2 cup
• lemon juice – 1 tsp
• salt – 1 tsp
• white pepper – 1/2 tsp
• parsley, chopped – 2 tbsp

Method

1. Melt the butter in a soup pot and cook the onion and leek for 5 minutes until soft and fragrant.
2. Add the white asparagus and the potato, season lightly, and cook for 2 minutes while stirring.
3. Pour in the stock and simmer for 20 minutes, or until the vegetables are fully tender.
4. Blend the soup until smooth, then stir in the cream and lemon juice. Taste and adjust with salt and pepper.
5. Ladle into warm bowls and finish with parsley.