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The ingredients needed to prepare Sparrow grass soup with Dolcelatte:
- Take 500 g asparagus, stalks and all
- Prepare 1 tbsp butter
- Use 1 tbsp organic virgin rapeseed oil
- Prepare 1 leek, finely diced
- Prepare 2 garlic cloves, crushed
- Get 2 large handfuls of spinach
- Prepare 500 ml fresh vegetable stock
- You need few grinds black pepper
- Use chunks of dolcelatte
- Take sprinkle of black lava salt
Steps to make Sparrow grass soup with Dolcelatte:
- Chop off the asparagus tips, slice and chop the stalks then steam for a few minutes until tender.
- Heat the oil and butter in a pan and add the leek and cook for 5 minutes until softened. Add the garlic and cook for 2 minutes. Stir through the spinach, pour over the stock, add the asparagus stalks and bring to the boil.
- Season generously with black cracked pepper then blend. Pass through a sieve to remove the woodiest parts of the stalks.
- Ladle into bowls and scatter over the reserved asparagus tips, dolcelatte and a generous pinch of black lava salt. Serve with a chunk of sourdough.
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