Ok this photo does NOT do this soup justice. We had guests over for dinner and i didnt feel comfortable taking photos of my own soup (it somehow seems a bit insane really). It is actaully really green in colour.
Asparagues and Pea Soup
300g Asparagus sliced finely, tips reserved
bunch of parsley
1.2L stock or water
Bring stock to the boil. Add asparagus and peas and simmer for 15 minutes. Blend the soup until creamy. At this point, add the parsley and reblend. Season, add a dollop of cream if you want (it doesnt need it) and add the reserved tips and gently reheat for 5 minutes. Serve with olive baguettes (see previous posts)
Asparagus and Gruyere Omelette
5 free range eggs
milk or cream
bunch of asparagus, blanched and sliced into 4 cm lengths
50g Smoked salmon
Beat eggs and milk/ cream until light. Melt butter in a pan on medium heat. Add a pinch of nutmeg to the eggs and some pepper (no salt until cooked as this shrinks the eggs). Carefully pour egg mixture into hot pan and cook on low heat until the top is still wet but the bottom is beginning to turn golden. On one half of the omelette, add the asparagus and gruyere, fold the omelette over and heat very very gently until the cheese melts. Open the omelette carefully, insert the smoked salmon inside the fold, and plate. Serve with toasted sourdough.