Greek asparagus soup from Maggiemaybe
Ingredients1 pound of fresh asparagus, trimmed
1 potato, peeled
1 leek (white part of stem only)
1 small courgette
1 large onion
2-3 stems of fresh parsley
Few celery leaves
1/2 teaspoon of sea salt
1/4 teaspoon of freshly ground pepper
2 ounces butter
1/2 teaspoon of cornflour
1 tablespoon of lemon juice
MethodCut off asparagus tips and set aside.
Chop potato, leeks, courgette, onions, parsley, and celery leaves into small pieces. Add to pan with remaining asparagus stems, salt, pepper, and 1 pint of water. Bring to boil and cook gently for around 45 minutes.
Blend or sieve, return to pan, add butter and bring to a boil, stirring. Add the asparagus tips and cook for 5 minutes.
While the soup is finishing, combine cornflour and lemon juice. Stir into the soup and allow to boil for 1 minute to thicken, stirring well.