As­para­gus and shal­lot soup

Friday - - Wanted -

Prep time: 10 mins

Cook­ing time: 15 mins In­gre­di­ents 12 as­para­gus spears 1 tsp olive oil 50g un­salted but­ter 4 shal­lots, diced 1 gar­lic clove, crushed 800ml veg­etable stock 200g wa­ter­cress salt and pep­per crème fraîche, to serve chives, chopped, to serve

2.

3. 4 tbsp 1 tbsp Method: 1. To pre­pare as­para­gus, re­move tough parts at bot­tom of stems, chop tips off four spears and set aside for gar­nish­ing, then finely chop re­main­ing spears. Heat olive oil and but­ter in a pan, add shal­lots and gar­lic and sweat for 5 min­utes over a low heat. Add as­para­gus, cook for 2 min­utes then add stock. Bring to boil and sim­mer for 8-10 min­utes. Add wa­ter­cress,

(serves 4)

4.

5. cook for 2 min­utes then re­move from heat. Blitz soup in a blender, then strain through a sieve. Sea­son with salt and pep­per to taste. To serve, pour soup into bowls and top with crème fraîche, chives and as­para­gus tips.

RECIPE BY CHEF MAR­CUS BEAN, WIN­NER OF IRON CHEF UK 2010

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