This is a delicious asparagus soup with the help of a little lemon juice or 1 spoon of Mirin, it is puréed but still silky. With bruscetta or ciabatta slices it is an amazing spring dish!
Ingredients: 400 g fresh, green asparagus , woody ends removed, olive oil, 1 leek, trimmed and chopped, 1 liter organic vegetable or chicken stock, sea salt, freshly ground black pepper, 4 slices ciabatta bread, 1 knob butter, extra virgin olive oil
1. Chop the tips off your asparagus and put these to one side for later. Roughly chop the asparagus stalks. Get a large, deep pan on the heat and add a good lug of olive oil. Gently fry the finely chopped leek for around 10 minutes, until soft and sweet, without coloring. Add the chopped asparagus stalks and stock, and flavor with one tablespoon of Mirin (Japanese vinegar) and simmer for 20 minutes with a lid on. Remove from the heat and blitz with a hand-held blender or in a liquidizer. Season the soup bit by bit (this is important) with salt and pepper until just right. Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for a few more minutes until the tips have softened.
2. Toast the ciabatta slices. Put into a knob of garlicy butter and fry them. To serve, divide the soup between 4 warmed bowls and place a piece of toast into each. Season soup if it is needed and drizzle with extra virgin olive oil or Worcestershire sauce.