Asparagus & New Potato Soup

Recipes by Carolyn Robb

SERVES 4 large or 6 small servings

INGREDIENTS PARMESAN STRAWS:

• 200g ready-made, all-butter puff pastry
• 1 large free-range egg
• 2 tbsp finely chopped chives
• 3 tbsp finely grated parmesan
• 1 tsp white sesame seeds
• 1 tsp black sesame seeds
• A pinch of paprika

SOUP:

• 1 ¾ lb asparagus (about 50 spears)
• 2 medium onions
• 1 small leek
• 2 tbsp olive oil
• 3 cups chicken stock
• ⅔ cup crème fraîche
• 1 tbsp finely chopped chives
• Salt & freshly ground black pepper

GARNISH:

• Asparagus tips from the asparagus
• 6 small new potatoes
• 2 tbsp butter
• Handful of fresh chervil

DIRECTIONS PARMESAN STRAWS:

1. Roll out the pastry on a floured board to a size of 10 inches square and a thickness of ⅛ inch. Glaze all over with the egg and sprinkle with the chives, parmesan, sesame seeds and paprika.
2. Chill for 10 minutes in the refrigerator (this makes the pastry much easier to cut) then, using a long-bladed knife, cut 18 long points as shown in the diagram, then chill again.
3. Preheat the oven to 375°F and bake the straws for 12-15 minutes.

DIRECTIONS SOUP:

1. Snap off and discard the tough, woody bottom section of the asparagus stalks. Cut off the tips to use for the garnish. Chop the remaining stalks into 1 cm (½ inch) sections.
2. Peel and finely dice the onions, wash and finely chop the leek. Cook them slowly in the olive oil in a heavy based pan over a low heat with a lid on, until the onion is translucent and the leek is very soft. Don’t allow them to brown as this will spoil the colour of the soup.
3. Bring the chicken stock to the boil in another pan. Cook the asparagus tips in the stock for 3-5 minutes until tender, plunge them into cold water, drain and keep on one side.
4. Dice the new potatoes, cook them in the stock until tender, drain and keep on one side.
5. Once the onion and leek are soft, add the chicken stock and asparagus stems to the pan. Cook for 10-12 minutes until the asparagus is tender. Don’t overcook or the asparagus becomes a very dull colour.
6. Remove from the heat and cool before blending it to a silky smooth consistency using a liquidizer or a stick blender.
7. To serve the soup, reheat it thoroughly. Whisk in the crème fraîche and chives, add salt and pepper to taste.
8. Meanwhile, reheat the asparagus tips and diced new potato in the butter.
9. Pour the soup into pre-warmed cups or bowls and top with a spoon of diced potato, a few asparagus tips and a pretty sprig of chervil. Serve with a couple of parmesan straws.