Farmer Ben Brown’s Aspragus and Rocket Soup Ingredients 50g butter 6 shallots 6 sprigs thyme 500g asparagus, roughly chopped 125ml white wine 1 litre chicken or vegetable stock 50ml crème fraîche 2 tbsp olive oil 100g rocket
Serves 8
Salt & pepper to taste
Preparation time less than 30 mins Cooking time 10 to 30 mins
Method 1. Gently warm the pan and melt the butter. When melted, add the shallots and thyme and gently sweat off. 2.
Add chopped asparagus and cook for 1 minute.
3.
Add the white wine and reduce by half.
4. Add the chicken or vegetable stock, bring to the boil and simmer until the asparagus is just tender. 5.
Remove from the heat and blend with a hand blender or food processor until smooth.
6. Return the soup to the pan and add the crème fraîche. Simmer very gently over a low heat. 7.
Finish with roughly chopped rocket and serve.