Annie Bell's Asparagus and Lemon Soup
Over a year ago
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Ingredients
- 300g asparagus trimmed weight
- 30g unsalted butter
- 1 large onion peeled and chopped
- 1 celery heart trimmed and sliced
- 200g sugar snap peas coarsely chopped
- 1 litre chicken stock
- Sea salt and black pepper
- Finely grated zest of 1 lemon plus
- 1 tbsp lemon juice
- 100g creme fraiche
- Extra creme fraiche
- Finely sliced chives
Accompaniment
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Method
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1
Slice the asparagus, including the slightly tougher pale green part that you might normally discard, up to the point where the stems become woody. This should leave you with minimal waste.
Melt the butter in a large pan over a medium-low heat, add the onion, celery, asparagus and sugar snaps and fry for 10 minutes, stirring occasionally, until softened and just starting to colour. Add the stock and some seasoning, bring to the boil and simmer for 5 minutes.
Purée the contents of the pan in a liquidiser with the lemon zest and juice. Pass through a sieve back into a clean pan, stir in the crème fraîche, taste for seasoning and gently reheat. Serve in warm bowls with a spoon of crème fraîche in the centre and a sprinkling of chives on top.
Chef's Tips
You could also reserve a few fine tips of asparagus, cook them briefly for 2-3 minutes until just tender and serve scattered over.
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