Sourdough
Baking a loaf of this dense, chewy bread requires making a fermented 'starter' from flour, but it's worth the effort
Asparagus soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 25g butter
- a little vegetable oil
- 350g asparagus spearstalks chopped, woody ends discarded, tips reserved
- 3 shallotsfinely sliced
- 2 garlic clovescrushed
- 2 large handfuls spinach
- 700ml vegetable stock(fresh if possible)
- olive oilfor drizzling (optional)
- rustic bread(preferably sourdough), to serve (optional)
Nutrition: per serving
- kcal101
- fat8g
- saturates4g
- carbs4g
- sugars4g
- fibre4g
- protein4g
- salt0.6glow
Method
step 1
Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
step 2
Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
step 3
Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.
