Asparagus and wild garlic soup by Richard Allen, executive chef at Rockliffe Hall’s Orangery restaurant.
500g large leaf wild garlic
A few sprouting leaves
A few flowers (fully opened)
One bunch thick Wye Valley Asparagus (peeled) keep all trimmings
2 peeled chopped shallots
Salt to taste
1 litre of veg stock
50g double cream
In a thick based saucepan, sweat the shallots and asparagus trimmings in the butter, cook for 2 minutes, cover with stock, simmer for ten minutes.
Wash the large leaf garlic and add to the simmering mixture.
Immediately transfer to a blender and blend the soup mix, being extra careful not to burn yourself when the blender starts.
Season to taste, add cream and serve in a deep bowl with the sprouting leaves, flowers and a drizzle of olive oil.
Sommelier Daniel Jonberger’s wonderful wines to go with Richard Allen’s Asparagus and Wild Garlic Soup