150g wild garlic washed thoroughly and finely chopped
1 litre chicken or vegetable stock
2 small potatoes thinly sliced
500g asparagus
1 stick of celery finely chopped
1 onion finely chopped
50g mascarpone
Salt and pepper
20ml Oil for frying
Fry off the onion and celery on a low heat until soft and glossy
Pour in the stock, add the potatoes and asparagus
1 onion finely chopped
50g mascarpone
Salt and pepper
20ml Oil for frying
Fry off the onion and celery on a low heat until soft and glossy
Pour in the stock, add the potatoes and asparagus
Cook on a medium heat for 20 minutes
Add the wild garlic and stir through
Allow the soup to cool slightly before transferring to a blender to puree until smooth
Return the soup to the pan on a medium heat, add the mascarpone and stir until incorporated
Season to taste
Add the wild garlic and stir through
Allow the soup to cool slightly before transferring to a blender to puree until smooth
Return the soup to the pan on a medium heat, add the mascarpone and stir until incorporated
Season to taste
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