Monday, 17 October 2011

Asparagus Soup

 It was a miserable start of the week. It rained the whole day, even Lolita refused to be let out, preferring instead to curl into her warm blanket by the window.

 I'm playing catch-up with the household chores... holidays meant that nothing was done in the house.
At the end of the day, everything's back in order - 2 loads of clothes were in the washer and the dryer, the rooms were vacuumed and mopped, chicken marinating in the fridge and I am pooped!

Elsa came home late from school.
She had rowing class after school at the boat club, which I thought would be cancelled due to the rain. Not only that they had to row in the cold blustery rain, Elsa and her team mates had to take on the responsibilities of cleaning and putting away all the boats when one of their team mate boat capsized into the freezing cold river Dee. Endless moaning followed...

For dinner, we had a simple hearty meal of Asparagus Soup with a good dollop of sour cream.

Asparagus Soup

1 shallot, chopped
25 g butter
1 bunch of asparagus, chopped, woody ends discarded, tips set aside
3 cups vegetable stock
salt and black pepper
Sour cream for drizzling

Heat a pan until hot and add the butter and shallots and cook for two minutes.
Add the chopped asparagus stalks, reserving the tips for later, and cook for one minute.

Add the stock and bring to the boil. Reduce the heat and simmer for 7-8 minutes, until the asparagus is just tender.
Remove from the heat and blend with a hand blender or place into a food processor and blend until smooth.
Return the soup to the pan over a medium heat and asparagus tips. Stir well and season, to taste, with salt and freshly ground black pepper.