Serves 4–6
Bellingham Blue has to be one of the most divine cheeses in the world. Its layers of blue-veined creaminess are both seductively rich and delicate, making it a perfect partner for asparagus.
- 675g (1½lb) bunch of asparagus, woody ends removed
- 50g (2oz) butter
- 2 large shallots, finely chopped
- 1 potato, diced 900ml (1½ pints) chicken or vegetable stock
- 175g (6oz) Bellingham Blue cheese, crumbled
- 100ml (3 ½fl oz) cream, plus extra to garnish
- sea salt and freshly ground black pepper
- crunchy croutons, to garnish
- extra virgin olive oil, to garnish
Cut 5cm (2in) of the tips off the asparagus stalks and simmer them very gently in a pan of boiling salted water for 3–4 minutes, until just tender.
Drain well and refresh under cold running water. Set aside. Roughly chop the remaining stalks.
Heat the butter in a large pan over a medium heat and add the shallots, potato and chopped asparagus stalks. Cover and cook gently for 10 minutes, until softened but not coloured, stirring once or twice.
Pour in the stock, season to taste and bring to the boil. Reduce the heat and simmer for 20 minutes, until the potatoes are completely tender and the soup has thickened slightly. Leave the soup to cool a little, then purée in batches in a food processor or with a hand-held liquidiser.
Return to the pan and whisk in most of the Bellingham Blue cheese, reserving some for a garnish, and the cream. Season to taste and reheat gently, being careful not to boil. Serve hot or chilled, ladled into bowls and garnished with the reserved asparagus tips, the rest of the Bellingham Blue cheese and a sprinkling of croutons. Drizzle over a little extra virgin olive oil to finish.
Spinach and watercress Soup with a poached egg
Serves 4
This wonderfully light soup is perfect to serve a vegetarian if made with vegetable stock. Using the ice cubes might seem strange, but it's a great way to keep the vibrant green colour, locking in all those important vitamins and minerals.
- 1 tbsp white wine vinegar
- 4 medium eggs
- 25g (1oz) butter
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 300g (11oz) watercress,
- tough stalks removed, plus extra
- sprigs to garnish
- 100g (4oz) baby spinach leaves
- 500ml (18fl oz) vegetable
- or chicken stock
- 225g (8oz) ice cubes
- 2 tbsp crème fraîche
- sea salt and freshly ground
- black pepper
To prepare the poached eggs, heat a large pan with 2.25 litres (4 pints) of water.
Add the white wine vinegar and bring to the boil. Break each egg into the water where it is bubbling, then reduce the heat and simmer gently for 3 minutes, until the eggs are just cooked through but the yolks are still soft. Remove with a slotted spoon and plunge into a bowl of iced water.
Melt the butter in a large pan over a medium heat. Add the onion and garlic and cook for 2–3 minutes, until softened but not coloured. Increase the heat to high, then add the watercress and a pinch of salt. Cover with a lid and cook for 30 seconds. Add the spinach and cook for 1–2 minutes, until just wilted, stirring. Pour in the stock and simmer for 2–3 minutes but no longer or you will lose the wonderful vibrant colour. Remove from the heat and add the ice to help the soup cool down quickly.
Blitz in a blender or a food processor until smooth and put back into a clean pan. When ready to serve, bring a large pan of salted water to the boil. Reheat the soup and season to taste. Add the poached eggs to the boiling salted water and cook for 1 minute to warm through. Ladle the soup into warmed bowls. Loosen the crème fraîche with a little water and add a swirl to each bowl. Top each bowl with a drained poached egg and a light grinding of black pepper. Garnish with the watercress sprigs to serve.