Fresh, vibrant and full of flavour, this asparagus and potato soup is the ultimate springtime bowl. Blended until silky smooth, it’s lifted with mint, peas and a swirl of cream, then finished with a garnish of Serrano ham for a touch of indulgence.
Culinary Columnist and Executive Chef Paul Watters brings his signature balance of comfort and elegance to this dish, making it as perfect for a dinner party as it is for a family table.
Ingredients
- 4 tbsp rapeseed oil
- 2 onions, peeled and chopped
- 4 sticks celery, washed and chopped
- 8 medium potatoes, washed, peeled and chopped
- 3 tbsp unsalted butter
- 2 litres chicken or vegetable stock
- 1 bunch asparagus, roughly chopped (reserve tips for garnish)
- 1 handful fresh mint leaves
- 1 handful frozen peas
- 8 slices Serrano ham
- 2 sprigs fresh thyme
- 4 tbsp double cream
- A few sprigs flat-leaf parsley, picked
Method
- Heat the rapeseed oil in a large saucepan. Add the chopped onions and cook gently until softened (chef’s tip: add a splash of water to stop them catching).
- Stir in the celery, potatoes and butter. Once the butter has melted, cover with a lid and cook for 5 minutes. Remove the lid.
- Pour in the stock and add the asparagus stalks. Simmer for 10–15 minutes, until the stalks are tender.
- Add the remaining asparagus pieces, then carefully blend the soup until smooth (use a jug blender or stick blender). Return to the heat and season with salt and pepper.
- Meanwhile, boil the peas with the reserved asparagus tips until just cooked.
- To serve, ladle the soup into bowls. Swirl over a little double cream, scatter with peas and asparagus tips, and garnish with flat-leaf parsley. Place a slice of Serrano ham in the centre of each bowl for a finishing touch.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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