Chilled Asparagus, Blue Cheese and Biltong Soup
This is the kind of soup made to impress. So delish!
- Makes : 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 30 mins
- 12 spears fresh asparagus
- 4 C (1 litre) fresh vegetable stock (if using powdered stock, use half the recommended quantity or else your soup will be too salty)
- 2 Tbsp olive oil
- 2 leeks, thinly sliced
- 1 C (250 ml) fresh cream
- 125 g creamy blue cheese
- 50 g biltong powder
- juice and rind of 1 lemon
- freshly milled black pepper
Steam the asparagus for 10 minutes and add to the stock. Place in a food processor and blitz until smooth.
Heat the oil in a saucepan and sauté the leeks until they are transparent. Add the asparagus-and-stock mixture to the saucepan and cook for about 5 minutes on high. Now add the cream, blue cheese and biltong powder and allow to simmer for 25 minutes. Keep to one side to cool.
Just before serving, add the lemon juice and black pepper, and top with the lemon rind. Serve with fresh bread a fresh seed loaf.