- 1 tsp olive oil
- 50 g unsalted butter
- 100g leek
- 1 garlic clove, crushed
- 12 stems asparagus, hard ends removed and finely chopped, reserve 4 heads for a garnish
- 800 ml vegetable stock
- 100 g rocket
- 4 tbsp creme fraiche
- salt, pepper
1. Place a saucepan on the heat, add a little olive oil and the butter, then add the leek and garlic sweat for 5 minutes on a low heat.
2. Now add the asparagus and continue to sweat for another couple of minutes, add the vegetable stock bring to the boil and simmer for 20 minutes. Add your rocket to the soup and simmer for 2 minutes then remove from the heat and put into a blender and blitz or use a hand blender straight into the pan. If required, put the soup trough a sieve to remove any “woody” bits.
3. To serve pour the hot soup into the bowl, place a spoonful of the crème fraiche on top of the soup and the asparagus head on top of the crème fraiche. Best enjoyed with sourdough bread.