Ingredients
- 1kg thick asparagus
- 1.2L chicken or vegetable stock
- 250g green peas, fresh or frozen
- Sea salt and pepper
- 2 tbsp flat-leaf parsley
- 8 slices baguette or ciabatta
- 100g fresh, picked crab meat
- 1 tbsp mayonnaise
- 1 tbsp lemon juice
- Sea salt and black pepper
- Extra flat parsley leaves for serving
Method
Wash the asparagus, snap off and discard the woody ends and finely chop the stalks, reserving the tips.
Bring the stock to the boil, add the asparagus and green peas and simmer for 15 minutes, until soft. Add sea salt and pepper to taste.
Ladle the soup into the blender or food processor in batches and puree until smooth, being careful of the hot liquid. Add the parsley leaves and puree, for extra colour and freshness.
Toast the sliced baguette or ciabatta on both sides. Beat the crab meat with mayonnaise, lemon juice, sea salt and pepper and spread on the toasts.
Gently reheat the soup with the asparagus tips for about 5 minutes (add a spoonful of cream if you like, but I don't think it needs it), and serve in four warmed soup bowls. Float the crab toasts on top, add a parsley leaf and serve.
