RECIPES
You will need (serves four) • 2 large shallots (roughly chopped) • 1 leek (roughly chopped) • 200g white potatoes • 300g asparagus tips • 200ml chicken or vegetable stock A popular choice from the specials board at Cafe Foy, make the most of asparagus season with this deliciously light soup ASPARAGUS AND PECORINO SOUP 1 Cut your baguette into angled slices. Melt a little butter and coat the bread. 2 Grate over some parmesan and bake in the oven until crisp and golden. For the soup 1 Peel the potatoes, dice and leave to boil in salted water until very soft. 2 In a separate pot, melt a generous knob of butter and a touch of olive oil. 3 Sweat the shallots and leek until translucent but don’t let them colour. 4 Add the asparagus and a dash of the stock to the pan and cover. Cook gently until the asparagus is quite soft but still retains its colour. 5 Add the rest of the stock, the cream, the pecorino cheese and the baby spinach to the pot and remove from the heat. Stir in the cooked potatoes and blend. 6 Once blended, check the seasoning and add lemon juice, salt and freshly ground pepper to taste. 7 Serve with a parmesan crouton, a dollop of crème fraiche and some cut chives or flat leaf parsley. Bon appétit! • 100ml double cream • 1 bag baby spinach • Lemon juice • 100g pecorino (grated) • 1 baguette • Butter • Handful of parmesan Step-by-step guide For the parmesan crouton
SEASONAL FRESHNESS An ideal springtime soup to tempt in the warmer weather, with bright flavours that pack a punch
36 MAY 2024 CAMBSEDITION.CO.UK
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