Asparagus soup with goat curd
Asparagus makes one of the most elegant soups around. I used to make mine from the woody stalks and peelings left over after preparing the stems for other dishes. I now believe, though, that to get a truly exquisite soup you need to use fresh whole spears. I love using the Summerlee Goat Curd from the Te Mata Cheese Company, but if it's unobtainable you can instead swirl fresh cream, sour cream or crème fraîche through the soup just before serving.
|100 g||Unsalted butter|
|6||Shallots, peeled and chopped|
|1 bunch||Spinach, washed and trimmed|
|1||Potato, peeled and chopped|
|150 ml||White wine|
|600 ml||Chicken stock, or substitute with water|
|450 g||Asparagus, trimmed and peeled|
|1 to taste||Salt and freshly ground black pepper|
|2 Tbsp||Extra virgin olive oil|
|4 Tbsp||Fresh goat's curd, or use creme fraiche or sour cream|
- Melt the butter and fry the shallots for about 5 minutes until soft but not coloured.
- Add the spinach, potato, wine and stock and cook for 15 minutes. Add the asparagus and cook for 5 minutes.
- Purée the soup in a liquidiser and then pour it through a fine sieve.
- Add the cream and season with salt and black pepper.
- Pour into bowls and add a spoonful of goat curd to each one. Sprinkle with olive oil.
- This soup may be served hot or cold.