AS­PARA­GUS SOUP TOPPED WITH CURIO BAY PECORINO & OLIVE OIL

Cuisine - - GUEST CHEF -

SERVES 4 / PREPA­RA­TION 20 MIN­UTES / COOK­ING 45 MIN­UTES

This won­der­fully sim­ple soup sings of spring.

4 car­rots

1 leek

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.

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