Asparagus Soup with Herb Oil

Ingredients

• Asparagus, trimmed and roughly chopped 500g
• Olive oil 2 tbsp
• Medium onion, finely chopped 1
• Garlic cloves, minced 2
• Medium potato, peeled and diced 1
• Vegetable stock 750ml
• Fresh lemon juice 1 tbsp
• Double cream (optional) 50ml
• Salt to taste
• Freshly ground black pepper to taste
• For the Herb Oil
• Olive oil 50ml
• Mixed fresh herbs (e.g., parsley, dill, mint), finely chopped 2 tbsp

Method

1. Heat 2 tbsp of olive oil in a large saucepan or pot over a medium heat. Add the chopped onion and cook gently for 5-7 minutes until softened but not browned.
2. Add the minced garlic and diced potato to the pan and cook for another 2 minutes until fragrant.
3. Add the chopped asparagus and vegetable stock to the pot. Bring to a boil, then reduce the heat, cover, and simmer for 10-15 minutes, or until the asparagus and potato are tender.
4. While the soup simmers, prepare the herb oil. In a small bowl, combine 50ml of olive oil with the finely chopped fresh herbs. Stir well and set aside.
5. Once the vegetables are tender, carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until completely smooth. If the soup is too thick, add a little water or more stock to reach your desired consistency.
6. Return the soup to the pot if necessary. Stir in the fresh lemon juice and double cream (if using). Season generously with salt and freshly ground black pepper to taste.
7. Ladle the hot soup into bowls. Drizzle generously with the prepared herb oil before serving.