Hi everyone, I’ll be making a really cheap asparagus soup today but before I get to that I thought I’d give you all a brief update of what’s going on here.
Well, let’s see now – not a huge deal to be honest. Things are ticking along much as they always do. The days are getting shorter and shorter and “darkness” is but a distant memory right now. It never gets dark at the moment. It will get a little more “dusky” between 11pm and 1am, but still not very dark. I couldn’t sleep the other night and went down to get a sandwich at 3am. I was met with the sun streaming in through the window, fairly high in the sky.
On the 22nd of June it will be the longest day – the sun will “set” at 11.30pm, and come right back up again at 1.46am, giving us a day-length of 21 hours, 44 minutes. I’d like to say that I have no problem sleeping, but it’s not easy. Time to invest in some light-killing curtains and turn my bedroom into a black-hole every night I think!
Since the soup I made for today’s recipe isn’t very pretty, I thought I’d show you all a passion flower as well, from a plant I recently gave to my mother-in-law. The flowers only last for a day, but the little plant I bought has already had three gorgeous flowers!
Cheap Asparagus Soup
On to the soup though; we’ve been eating a fair bit of asparagus recently since it’s been available for a very low price. I always feel bad about the woody ends which I snap off though since they too have plenty of flavour in. They’re just cast aside because the texture leaves a bit to be desired. What better thing to do than turn them into a soup? If you have a fair bit of asparagus then save those stems – you can chuck them into a soup like this and get an asparagus soup for next to nothing!
- The tough, woody parts of ~21 Asparagus spears
- 1 large potato
- 1 large onion
- 1tbsp Olive Oil
- 500ml vegetable stock
- Salt and pepper to taste
- Start off by washing and peeling the asparagus stalks and peeling the potato as well. Chop the potato into large chunks.
- Peel and finely chop the onion and heat the olive oil in a large saucepan. When hot, add in the chopped onion and sauté lightly until turning golden in colour.
- Add the chopped potato and prepared asparagus to the saucepan and add enough stock to just cover the vegetables.
- Cover the pan and bring to the boil before lowering the heat and simmering for about 20 minutes, until the potato and asparagus is nice and soft.
- Purée until smooth and sieve if desired. Season with salt and pepper to taste and enjoy.
- By the time it's boiled up, most of the asparagus is quite tender, but if you are sensitive to texture then consider pressing the soup through something like a conical sieve to ensure all fibrous pieces are removed.
- The soup has a mild flavour which goes very well with something fresh tasting - lemon juice, sour cream or crème fraîche all work well.