IN SEASON
CREAM OF ASPARAGUS SOUP WITH POACHED EGG
A great way to use up any woody ends that don’t make the grade.
Serves 4
❤ 2 bundles British asparagus, trimmed
❤ 1 leek, washed and trimmed ❤ 50g butter ❤ 400ml vegetable or chicken stock ❤ 1 tbsp double cream ❤ 1 tbsp olive oil ❤ 4 medium eggs, poached
1 Cut the asparagus into 3cm lengths. Reserve the tips and set aside. Halve the leek lengthways and cut into 1 cm pieces. Melt the butter in a large saucepan and add the leek and asparagus. Sauté for 3 minutes, until the vegetables are starting to soften. Add the stock and bring to the
boil. Simmer for 10 minutes, until the asparagus is soft and cooked through.
2 Blend the soup in a food processor or with a hand blender, until smooth. Season to taste with sea salt and black pepper and return to the pan. Add the double cream and warm through.
3 Meanwhile, toss the asparagus tips in the olive oil, and heat a ridged griddle pan. Griddle the asparagus for 2 minutes. Serve the soup in warmed soup bowls, topping each bowl with a lightly poached egg and some asparagus tips.
www.british-asparagus.co.uk HOT TIP
When poaching the eggs put them into boiling salted water with a dash of vinegar as this helps to keep the egg together. The eggs can be poached in advanced and placed into a bowl of cold water then when required they can be dropped back into boiling water.
POTATOES WITH SALSA VERDE
Recipes don’t get much more classic than this. Serves 4
❤ 650g salad potatoes for example Charlotte ❤ 3tbsp capers in brine, drained and rinsed ❤ 3tbsp chopped fresh mint ❤ 3tbsp chopped fl at leaf parsley ❤ Zest and juice of one lemon ❤ 3tbsp extra virgin olive oil
1 Halve the potatoes lengthways and place in a pan. Cover with boiling water from the kettle, return to the boil and simmer for 5 minutes or until the potatoes are just tender.
2 While the potatoes cook, roughly chop the capers and place in a large bowl with the chopped herbs, lemon zest and juice and oil. Mix everything together with a fork then add season to taste.
3 Drain the potatoes in a colander, then add to the bowl and mix everything together. Serve warm with grilled or barbecued food.
www.potato.org.uk
16 | THE WEST COUNTRY FOODLOVER
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