This soup uses leftover asparagus stems. While the woody stems are not great to eat boiled, they do make a delicious soup. The herb oil is the best way to use wilted herbs that have seen better days and can be spooned onto just about everything
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | European |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 400 |
| Fat | 31.8g |
| Saturates | 5.7g |
| Protein | 5g |
| Carbs | 28.3g |
| Sugars | 4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely slice the leeks (you can also use the leftover green leaves) and roughly chop the asparagus stems and trimmings. Peel and cube the potatoes.
To make the soup, add the olive oil to a large pot placed over a medium heat. Sauté the leeks until soft. Add the asparagus, potatoes, milk and salt and bring to a boil. Simmer until the potatoes are soft. Add the water and blend until smooth. Strain and check the seasoning.
To make the herb oil, place the herbs and oil in a blender and blitz until smooth.
Serve the soup topped with the sour cream or leftover yoghurt and drizzled with the herb oil.
