I haven’t posted for a while but after a recent spell of very cold weather here in London, I would love to share a recipe for a comforting Spring soup, made with the traditional vegetables of the English garden: leeks & asparagus Very simple yet tasty, this soup can be liven up by a sprinkle of cheese. In this case I choose some Italian Parmesan, but you could also add some Swiss Gruviere cheese.
Preparation time 5 min, cooking time 25 min
- 1 packet of asparagus ( 175 gr)
- 1 packet of leeks ( 500 gr)
- 1 small potato
- 1 small organic stock cube
- a dash of nutmeg
- Parmesan cheese to taste ( optional)
- Extra-virgin olive oil
Simply wash and roughly cut the vegetables ( remove the skin from the potato) and put in pot with some water and the stock. Bring it to boil, then let it simmer for half an hour take it off the hob, and blend it.
Add nutmeg a sprinkle of olive oil, and some grated cheese if you are not vegan. Serve and enjoy!