Add chopped asparagus stalks and stock and simmer for 20 minutes with lid on. This makes the soup taste great. While the soup is on the go, beat the remaining eggs in a bowl with a pinch of salt and pepper and the ricotta, then grate in the Cheddar and pick in the remaining thyme leaves. https://www.jamieoliver.com/recipes/asparagus-recipes/asparagus-quiche-soup I add portabello mushrooms to the gentle fry. It isn't included in this recipe. EASY SWAPS: Support our British cheeses – swap Stichelton into this recipe in place of the mature Cheddar cheese. Put the soup back on the heat, stir in tips. Nice soup for cold a spring.Hubby liked it with grilled cheese sandwiches. asparagus, olive oil, white onions, leeks, celery, chicken stock, black pepper. Whiz with a stick blender until smooth, pass through a sieve, then season to taste with salt and black pepper. Great flavor and a good way to use up the ends of asparagus. Prick the base all over with a fork and bake for 20 minutes, or until lightly golden, then trim off the excess pastry (sometimes I don’t bother as people seem to love the crispy bits). Chop the tips off of the asparagus and set aside. Gently fry the onions, celery and leeks for around 10 minutes, until soft, without browning. Bake for 40 minutes, or until beautifully golden. Peel, roughly chop and add the potatoes and onions and strip in half the thyme leaves, and cook for 15 minutes, or until lightly golden, stirring regularly. Jamie Oliver's Creamy Asparagus soup calories. Season with pepper to taste. Wholemeal pastry, thyme, ricotta & Cheddar. Chop and add the reserved asparagus tips, then stir into the egg mixture and tip into the tart case. I fixed it by adding veggie bouillion (salty). With this recipe, it has a poached egg and ciabatta bread for a topping but it can be omitted. Make a well in the middle, crack in one of the eggs, add 2 tablespoons of cold water, then mix, pat and bring together. Halve the asparagus spears, saving the tips for the quiche. Perhaps it's my fault for forgetting the celery or using no-sodium turkey broth or old thyme because snow's covering my thyme plants. Get a large soup pot and add olive oil. Tip the flours into a bowl with a good pinch of sea salt, then chop and rub in the butter. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=518147 Chop and place the rest in a large pan over a medium heat with 1 tablespoon of oil. https://14monthsto50.wordpress.com/2010/04/17/jamies-yummy-asparagus-s… I found this unexpectedly bland despite the leeks and onions. Remove from heat and puree with hand blender or regular blender. I like to serve the quiche and soup together – it’s a wonderful meal. Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Cooking Buddies: Kitchen hacks with Buddy, 125 g plain flour, 125 g wholemeal flour, 125 g unsalted butter , (cold), 7 large free-range eggs, 1 kg asparagus, 2 large potatoes, 2 onions, ½ a bunch of fresh thyme , (15g), 1.5 litres organic vegetable stock, 150 g ricotta cheese, 150 g mature Cheddar cheese. Bring back to boil and simmer for a few more minutes until tips soft. Pour in the stock, bring to the boil, then simmer for 15 minutes. Place between two large sheets of greaseproof paper, flatten to 1.5cm thick and chill in the fridge for 30 minutes. Super-creamy and rich (but mellower in flavour than many other blues) Stichelton is wonderful crumbled in a salad and melts beautifully grilled on a slice of sourdough. I also omitted the sea salt as my husband has high blood pressure. Roll out the pastry between the sheets of greaseproof, then line a 25cm loose-bottomed tart tin with the pastry, easing and pushing it carefully into the sides and letting the pastry scruffily hang right over the sides (this will stop it shrinking). Roughly cut up asparagus stalks.