Recipe: Asparagus & Pecorino Soup

A popular choice from the specials board at Cafe Foy, make the most of asparagus season with this deliciously light soup

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  
• 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

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!