2 tbsp rapeseed oil
1 large onion, chopped
250g floury potato, peeled and cubed
350g asparagus, rinsed
l500ml vegetable stock
1 lemon, juice only
sea salt and black pepper
1 rasher of bacon (optional)
In a large saucepan, sweat the onion in the oil for 10 minutes on a medium heat.
Add the potatoes and continue to cook for 5 minutes.
Add the stock and bring to the boil.
Remove the woody ends from the asparagus.
Roughly chop the asparagus and add to the saucepan.
Lower the heat, cover and simmer the soup for 15 minutes or until vegetables are cooked.
Allow the soup to cool slightly and liquidise. Season with sea salt and freshly ground black pepper and add lemon juice to taste.
Grill bacon and chop finely as a garnish for the soup.