Spinach and Asparagus Soup
Makes 5 Servings
Ingredients:
500g Asparagus
1 Onion
1 Celery Stick
3 Big Handfuls of Spinach
2 Garlic Cloves
Splash of Olive Oil
Salt and Pepper
1.5 Pints of Chicken or Vegetable Stock
Method:
Chop the onion celery and garlic fairly small (no need to be too precise as it will be blended later on). Get a nice large pan on a medium to low heat and add a splash of olive oil, then add the onion celery and garlic and sweat off for 10 minutes or so.
Snap the ‘woody’ ends off the asparagus (you could use them in a vegetable stock) and then roughly chop them up. Then add them to the pan along with the stock and a little salt and pepper.
Bring to the boil and then simmer for around 15 minutes. Add the spinach and continue to cook for another couple of minutes, then remove from the heat and blend (you can blend until really smooth or leave it a little chunky, whichever you prefer). Have a quick check of the seasoning and add more if required, then serve! I like to have a nice crusty piece of bread with mine.
