Recipes,  Stews,  Vegetarian

Asparagus soup: the ultimate vegetarian pleasure

Hello everyone!

How is the week going on so far? I am particularly looking forward to Saturday not just for the weekend, but because I am turning 29. To give you some background, I was 23 when I put my foot in Oxford. I never left my home before nor travelled to other countries (except to Italy when I was a teenager). If I look back to those days I can see a huge personal and professional transformation which is exactly what I aimed for.

I would like to introduce this recipe talking about a discovery I made some time ago. There is a local farm in the outskirts of Oxford, Rectory Farm, whose people show its activity through its Instagram. An account, I must say, it is very inspiring and invites you to know more about what they do. They are currently growing asparagus and will be available for PYO very soon. Definitively, I will pay a visit.

Today’s recipe is inspired in this work. I know asparagus soup thanks to my mother-in-law who gave the idea to my partner. We have cooked it a few times already and repeated again this week. It is a delicious vegetarian dish that even the biggest meat lovers would dare to eat. Are you a fan of hearty one-pot meals? Would you also like to try something different? Print this off then!

INGREDIENTS (SERVES 4)

  • Asparagus tips (100 g)
  • White baton bread (1)
  • Garlic cloves (3)
  • Eggs (4)
  • Water
  • Olive oil
  • Sweet paprika (1 tbsp)
  • Ground cumin (1/2 tbsp)
  • Salt
  • Pepper

DIRECTIONS FOR COOKING

  1. Start by cutting the bread in slices of approximately one finger wide. Heat up some olive oil in a pot and fry them both sides. Remove and set aside when crispy.

2. Reduce the heat to low and add more olive oil if you need. Finely slice the garlic cloves and fry until their colour becomes honey-like.

3. Bend the asparagus to trim the bottoms off, chop and drop into the pot. Stir and simmer at medium-low heat for about five minutes. Later, add the, salt, the pepper, the sweet paprika and the cumin. Mix and cook for one more minute.

4. Fill the pot with water up to just cover the content. Next, tear the bread slices and drop them in. Add more water should you need it and sink them down the waterline. Place the lid and let it cook at medium-low heat for 20-30 minutes until the stew is a bit thick. You can add more salt, pepper and sweet paprika if it is falling short.

5. Crack the eggs and gently throw into the pot. Poach for a couple of minutes and then turn the heat off. Let it stand for five minutes more or less. Serve in a bowl.

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