Asparagus Soup Jamie Oliver Recipe

This is a delicious soup.

Asparagus soup jamie oliver recipe. Ingredients 800 g asparagus woody ends removed olive oil 2 medium white onions peeled and chopped 2 sticks celery trimmed and chopped 2 leeks trimmed and chopped 2 litres organic vegetable or chicken stock sea salt freshly ground black pepper 10 small free range eggs 8 slices ciabatta bread. Ingredients 125 g plain flour 125 g wholemeal flour 125 g unsalted butter cold 7 large free range eggs 1 kg asparagus olive oil 2 large potatoes 2 onions a bunch of fresh thyme 15g 1 5 litres organic vegetable stock 150 g ricotta cheese 150 g mature cheddar cheese. Return the puree to the pan add in the asparagus tips and boil 10 minutes until the tips are soft. Get a large soup pot and add olive oil.

Save the asparagus tips for finishing the soup. Drain and reserve the stock. I covered the pan and let it simmer 10 minutes before the tips were soft enough. In season for only a few weeks of the year asparagus is a real treat.

Simmer the asparagus stalks in the soup covered for 20 minutes or until soft. Add chopped asparagus stalks and stock and simmer for 20 minutes with lid on. Melt the butter and cook the finely chopped onion for about 3 minutes until golden but not brown. Serve hot jamie serves his with toast and poached eggs.

Roughly cut up asparagus stalks. Remove from heat and puree with hand blender or regular blender. Wipe the pot clean.