Asparagus soup in the kotlich

Ingredients

  • 25g butter

  • a little vegetable oil

  • 350g asparagus spears, stalks finely chopped, woody ends discarded, tips reserved

  • 1 onion, finely sliced

  • 2 garlic cloves, crushed

  • 2 large handfuls spinach well chopped

  • 700ml vegetable stock (fresh if possible)

  • olive oil, for drizzling (optional)

  • rustic bread (preferably sourdough), to serve (optional)

  • pitta bread could be grilled on the grill and broken up. (either to crumble on top or serve with the soup)

Method

  1. Heat the butter and oil in your Kotlich until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.

  2. Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the well chopped spinach, pour over the stock, bring to the boil, then blitz with a hand blender. (optional) If not blitzing, continue simmering for a few more minutes.

  3. Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.