Tasty offerings in May and June.....Artichokes, asparagus, broad beans, cabbage, cauliflower, cherries, chevril, crab, duck, elderflowers, fennel, kiwi, langoustines, lemon sole, lobster, mint, new potatoes, parsley, peas, peppers, radish, rhubarb, rocket, runner beans, salmon, sardines, scallops, sea bass, sea trout, spinach, strawberries, sorrel, watercress, Welsh lamb, wood pigeon.
Spot light on......Asparagus
It is now the asparagus season. From mid May to Mid June. British asparagus is especially tasty and well worth the wait!
The British Asparagus festival takes place from 23rd May- 21st June in the Vale of Evesham, Worchestershire. This festival takes place over 2 months and includes asparagus tours and the 'Great asparagus run'.
Our featured asparagus recipe is from The Dorset Blue Soup company.
The Dorset Blue Soup Company run by Emily Davies is based at Woodbridge Farm in the heart of rural Dorset. They have won three prestigious Great Taste Awards for their soups and chutneys. Emily uses her father's Dorset Blue Vinny Cheese, made with milk from their own herd of friesian dairy cows to make the soup which comes in a variety of different seasonal recipes such as sweet potato 'n' pear 'n' blue, mushroom,bacon 'n' blue and watercress and orange....to name a few.
Dorset Blue Soup can be bought from retailers throughout Britain.
Here is one of Emily's own recipes for you to make at home using the delicious Blue Vinny.
Asparagus with Dorset Blue Vinny Cheese Soup
serves 4
You will need...
400g fresh asparagus
50g Maryland salted butter
1 x medium onion (approx 150g) finely chopped
1 x small potato (approx 120g), diced
600ml vegetable stock
400ml full fat milk
50g Dorset Blue Vinny Cheese, crumbled
Prepare the asparagus by trimming the bottom 2 cm to discard the tough, stringy ends.
Reserve 8 asparagus tips for garnish if you wish.
Wash and chop the asparagus lengths into 2 cm pieces.
Melt the butter in a large saucepan and add the onion.
Cook gently for 5 - 10 minutes until soft but not coloured.
Stir in the asparagus pieces and the diced potato. Sweat for a further 5 - 10 minutes, stirring occasionally.
Add the vegetable stock, place the lid on the saucepan and allow to boil gently for 20 minutes until soft.
Remove the pan from the heat and allow to cool a little.
Add the Dorset Blue Vinny Cheese and stir in well until completely melted.
Add the milk and blend the soup until it is smooth. This may need to be done in batches depending on blending method.
Return to a clean pan to reheat. Season accordingly.
Pour into individual bowls and garnish with either double cream or crème fraiche together with the reserved asparagus tips, or if you prefer with some more Dorset Blue Vinny crumbled on top!
Posts
