ASPARAGUS SOUP TOPPED WITH CURIO BAY PECORINO & OLIVE OIL
SERVES 4 / PREPARATION 20 MINUTES / COOKING 45 MINUTES
This wonderfully simple soup sings of spring.
2 onions olive oil
1 head of garlic
1 tablespoon fennel seeds 1 tablespoon thyme
3 bay leaves
600g asparagus, roughly chopped pecorino, to serve (I use Curio Bay)
Grate the vegetables into a heavy stock pot and cook on a low heat with a glug of olive oil and a teaspoon of salt until the vegetables have cooked through and softened but not coloured. Throw in your head of garlic, fennel seeds, thyme and bay leaves. Cover with water, put on a heavy lid and braise this mixture in the oven at 180°C for 30 minutes, until the broth smells fragrant and aromatic. Leave to cool, then strain the broth through a muslin cloth into another pot. Bring the clear vegetable broth back to the boil and put in the asparagus for 3 minutes until it is just cooked. Blitz in a blender until smooth. Strain the soup through a sieve to take out any woodyness, cover the hot soup in grated hard cheese and lots of olive oil to season.