Sophia Lindop’s Chilled asparagus, blue cheese & biltong soup
Sophia Lindop recently published Season’s Bounty which is packed with flavourful dishes, many with a Sophia twist. This is a perfect cold soup for a warm summer’s evening.
Chilled asparagus, blue cheese & biltong soup
2 baby leeks, thinly sliced
12 asparagus spears
250 ml fresh cream
375 ml vegetable stock
60 g creamy blue cheese
50 g biltong powder
3 tbsp freshly squeezed lemon juice
Freshly milled pink peppercorns
Steam the asparagus for a few minutes until al dente. The timing depends on their thickness. Add to the stock, place in a food processor and process until smooth.
Heat the oil in a saucepan and sauté the leeks until they are transparent. Place the asparagus mixture in the saucepan and cook for about 5 minutes on high.
Add the cream and blue cheese and allow to simmer for 25 minutes. Fold in the biltong powder and set aside to cool.
Just before serving, add the lemon juice, and sprinkle the milled pink peppercorns and lemon rind on top.
Tip: Top with chunky toasted breadcrumbs and serve. To make the breadcrumbs, use a day-old ciabatta and remove the insides. Break into rough pieces and place in a preheated oven at 180°C and allow to brown.
Michael’s wine recommendation – CLICK HERE