Ingredients & Directions

1 sweet onion, diced
2 tbsp butter, unsalted
3 russet potatoes, peeled and cubed
1 large leek, sliced
6 cups veggie stock
1 large bunch of asparagus, chopped
1 – 2 tbsp olive oil
salt and pepper to taste
2 cups fresh spinach, steamed
½ cup heavy cream
salt and pepper to taste
1 tsp chilli flakes
¼ – ½ tsp hot sauce
2 oz sharp cheddar cheese, shredded
½ cup chopped hazelnuts

Preheat the oven to 500ºF.
In a large pot, fry the onions with butter until translucent and shiny. Add the potatoes, and leek and stir. Add the veggie stock, and bring to a boil. Reduce to simmer and cook until the potatoes are soft. Remove the soup from the stove and puree in a blender until smooth. Place the pot back onto the stove and keep the soup warm on low.

Place the chopped asparagus onto a baking sheet and toss with the olive oil and salt and pepper. Bake for 10 minutes.

Remove the stems from the spinach. Place into a pot and steam until tender. Once steamed, place into a food processor or blender.

Remove the asparagus from the oven and put in a blender or food processor with the cooked spinach. Whiz until pureed.
Add the asparagus and spinach to the soup, along with the cream, salt, pepper, chilli flakes, hot sauce, and shredded cheese. Stir. Bring to a low simmer.

Serve soup with a tbsp or two of chopped hazelnuts. Store in the fridge covered for up to a week, or in the freezer for a month.

Makes 7 – 8 cups

Recipe provided by Blog Chefs