Tuesday, 26 June 2012


Asparagus is one of those vegetables that has a very brief season which is unfortunate. Now is the time for it, so you're best to make the most of the Irish asparagus while it lasts! Asparagus is at its best eaten as fresh as possible, as it deteriorates quite quickly. It doesn't require much messing around with, you can enjoy it simply pan fried and drizzled with some extra virgin olive oil. It is also delicious boiled briefly for 4-5 mins in salted water and then wrapped in parma ham or served with hollandaise sauce.
Here, I have made a really tasty, fresh summery soup with asparagus and lemon. Why not have a go?

2 leeks
1 potato
1 litre chicken or veg stock
handful of chopped chives
275g asparagus
125ml single cream
3 tbsp lemon juice

To Serve:
some crème fraiche
some extra finely chopped chives
some strips of pancetta

The Method:
To prepare the leeks, remove the root end and the coarse green part of the upper part of the leek. Slice halfway through the white part of the leek (lengthways) and clean well under cold running water. Slice thinly crossways.

Peel and cut the potato into small pieces.

Remove the coarse stalks from the asparagus, then cut the remaining into approximately 2 inch pieces.

Heat a small bit of butter, over a medium heat, in a large saucepan.
When the butter begins to foam, add the leeks. Cook for a few minutes, season with a little salt and pepper and stir.

Add the potato, stock and chives, bring to the boil then lower the heat, cover and simmer for 20 minutes or until the potato is cooked.

While this is cooking, grill the strips of pancetta until very crispy. Leave aside until ready to serve.

Remove soup from the heat, add the cream and lemon juice and stir well. Taste and season with salt and pepper as required.

Ladle into bowls. Top with a dollop of créme fraiche, a sprinkling of finely chopped chives and a strip of crispy pancetta.


  1. Hi, this soup looks fantastic, did you use green or white asparagus? Really love your blog!!!

    1. Thanks! :) I used green asparagus actually. White asparagus seems to be more difficult to get here. Thanks for the compliments about the blog. Sometimes hard to keep up to date with it with work as well but keeps me motivated when I hear of people like u enjoying reading it! :)