Fresh Asparagus and silverbeet and the creaminess and density of the potatoes come together well in this healthy soup. It is quick to prepare and easy to make and is a great starter to a meal served with crusty bread.
Asparagus, Silverbeet and Potato Soup
- 2 bunches of fresh asparagus spears. Snap the spears. Reserve 2 of the tips for each bowl to garnish the finished soup. Peel lower stalks of fibrous part leaving the tender inner core. Chop these into pieces.
- 6 large leaves of Silverbeet, washed well, stalks trimmed and leaves cut into pieces
- 3 large Desirèe potatoes, peeled and cut into chunks
- 3 french shallots, finely diced
- 1 Tblsp Extra Virgin Olive oil
- 1 small knob of butter
- 4 cups of vegetable stock
- Salt and freshly ground black pepper
- Prepare the vegetables and chop the peeled lower part of the stalk, chopping the tender inner core
- Place the olive oil and the knob of butter into a large saucepan over a medium heat
- When the butter foams add the french shallots.
- Lower the heat and cook the shallots gently for about 6 minutes until they are translucent
- Add the chopped silverebeet leaves, potatoes to the saucepan and stir through
- Add enough stock to cover the vegetables
- Season with salt and freshly ground pepper and stir though all the ingredients
- Simmer the vegetables in the stock for about 20 minutes until they are tender
- Meanwhile steam the asparagus spears till tender, (5-10 minutes depending on the thickness of the spears). The spears should have a nice bright green colour. Set them aside while the soup is cooking
- Remove some of the tops of the spears to be used as garnish. Two for each bowl.
- When the soup is cooked check for seasoning and adjust as needed
- Add the rest of the asparagus spears to the soup and puree using an immersion stick blender till the soup is thick and creamy
- Serve in heated bowls garnishing the soup with the asparagus tips
- Serve with crusty sourdough bread and a drizzle of Extra Virgin olive oil