Asparagus and mint soup
Asparagus used to be one of those sure signs that spring has arrived. Sadly nowadays green asparagus is available year round in most places. Anyway it is spring here so it is time to enjoy this delicately flavoured treat. Asparagus is best served boiled with some hollandaise sauce (or a lighter alternative: lemon sabayon) or fried with some truffle oil and parmesan. Soup is another fail safe option. This soup is dairy free, but still has a creamy texture thanks to the sweet potato. The mint and lemon add a nice zingy fresh dimension.
1 medium onion chopped
1 clove of garlic minced
700grams of asparagus chopped into 1 cm lengths (keep a few spears for decoration and boil them separately)
1 medium sweet potato cubed
1 liter (2 cups) chicken/ vegetable stock (home made is always best, but opt for a good quality one if not)
handful of mint chopped
half a lemon squeezed for juice
salt and white pepper
Saute the onion and garlic in some oil until translucent. Add the asparagus and sweet potato cubes and continue for a couple of minutes. Cover with stock and boil until tender. Add mint. Puree in a hand blender and strain if necessary. Season with salt and white pepper.