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
- 100g butter
- 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.