Summer Asparagus Soup
A light chilled asparagus soup delicious at the beginning of a meal on a hot day, served with a little glass of Macedon Ranges chardonnay or even a glass of Granite Hills Riesling.
1 tablespoon extra virgin olive oil
2 bunches asparagus, rinsed, trimmed
1 litre chicken or vegetable stock
60g fresh goat curd
salt and pepper
parsley or chervil
extra virgin olive to serve.
Heat the oil in a medium heavy based pan over medium heat. Chop the asparagus into 1cm lengths, sprinkle with a little salt and cook lid on for 10 minutes or until soft. Add the stock, turn heat to high and bring until jest before boiling. Season to taste. Reduce heat to lower and simmer for 5 minutes. Turn off heat. Allow to cool to a safe temperature to add to a food processor. Blend on high for a few minutes or until smooth. Check seasoning. Chill. To serve pour into bowls, add a tablespoon of curd to each and garnish with herbs and drizzle over a little oil. Enjoy.