ASPARAGUS SOUP WITH HERB OIL
Ingredients
Preparation
- Peel the asparagus with a peeler and remove the butts.
- Cook the asparagus, together with the peels, in the stock for about 15 minutes until tender.
- Strain the stock, discard the peels, add the asparagus back to the stock and blend with the hand blender until smooth.
- Return the soup to the heat and add a splash of white wine and 50 ml of cooking cream.
- Season with salt and pepper.
- Let the soup heat gently for another 5 minutes.
- Make the herb oil in a food processor by blending the herbs with a clove of garlic and a generous splash of olive oil into an even mixture. Do you have a lot of time or no food processor? Then make the herb oil by crushing the herbs and garlic in a mortar and slowly drizzle in the olive oil. This will bring out the flavours even better. Season the oil with salt and pepper.
