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

Ingredients:

• 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

Method:

1. Prepare the vegetables and chop the peeled lower part of the stalk, chopping the tender inner core
2. Place the olive oil and the knob of butter into a large saucepan over a medium heat
3. When the butter foams add the french shallots.
4. Lower the heat and cook the shallots gently for about 6 minutes until they are translucent
5. Add the chopped silverebeet leaves, potatoes to the saucepan and stir through
6. Add enough stock to cover the vegetables
7. Season with salt and freshly ground pepper and stir though all the ingredients
8. Simmer the vegetables in the stock for about 20 minutes until they are tender
9. 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

   

   

10. Remove some of the tops of the spears to be used as garnish. Two for each bowl.
11. When the soup is cooked check for seasoning and adjust as needed
12. Add the rest of the asparagus spears to the soup and puree using an immersion stick blender till the soup is thick and creamy
13. Serve in heated bowls garnishing the soup with the asparagus tips
14. Serve with crusty sourdough bread and a drizzle of Extra Virgin olive oil