This is a seriously delicious spring soup that can be enjoyed warm or cold, depending on what the British weather is getting up to on the day. You can prepare it in advance, and it uses the finest seasonal ingredients as the English vegetable season gets underway. This method ensures that you get the maximum flavour, and importantly maximum green colour from your soup. Later in the year you can replace the asparagus with English Peas.
Asparagus Soup with Mint & Jersey Royals
- 2 Bunches Asparagus (Rogate)
- 1 handful mint (Farmshop courtyard)
- 1 white onion
- 1 garlic clove
- 1 glass white wine
- 250ml double cream (Goodwood’s finest)
- 500ml local milk (Northney Dairy)
- tblsp oil
Chop the asparagus in half, putting the top half into a pan of boiling water for 3 minutes. Strain and run under cold water and put aside.
Heat a pan to medium high with the oil and add the asparagus bottoms, diced onion, mint and garlic. Sweat with the lid on for 5 mins, stirring until tender, then add the wine and reduce by half. Add 200ml of cream and the milk and simmer for 5 minutes. Remove from heat and chill in the fridge for 30 minutes.
Blend this mixture then add the asparagus tips (except for 8 to use as garnish) and blend again.. Strain for a smooth finish, season to taste and garnish with asparagus tips, a sprig of mint and cooked, sliced Jersey Royal potatoes.