Deceitful soup

Asparagus and Nettle soup really, but I didn’t let on about the nettles, until the kids were already enjoying it.

The last weeks of the asparagus season coincide with the final opportunity to pick nettles before they turn woody. Enough for eight.

• knob of butter
• 3 leeks – cleaned well, chopped white bits only
• 2 sticks of celery – sliced

• a bunch of asparagus – it’s worth buying the misshapen spears – I can’t remember what they are called, but you get loads and they are cheaper.

• 2.5l boiling water
• 3 bay leaves
• 2 tablespoons vegetable stock powder

• a few handfuls of nettle tips – garden/kitchen-gloved handfuls, as even the tasty young shoots sting. Just pick the top 5 or 6 leaves and soft stalk, shaken or washed to get rid of bugs and dirt. The nettles will shrink like spinach, so pick more than you think you need. Mine filled a large brown paper bag.

• A small handful of rice
• Half a lemon

Melt the butter in a large pan, 3l-4l capacity. Over a gentle heat, sweat the leeks and celery with salt and pepper until translucent.

As they cook, prepare the asparagus. Break off each spear where it naturally snaps. For my cheap bunch, this was about half way up, but no matter, as the woody ends flavour the stock. Put these ends in another large pan, to simmer with the hot water, bay leaves and stock powder. As ever, real stock – veggie, or chicken – would be tastier, if you have it.

Chop the non-woody ends of asparagus into roughly 5cm lengths, reserving a few of the freshest looking tips for serving. Add these, plus the rice, to the soft leeks and celery. Strain in the stock you’ve made from the woody ends. Bring to a simmer.

Hold the reserved asparagus tips in the bubbling liquid with a slotted spoon until they are just done. Blanch the tips under cold water to retain their colour and set aside again.

Simmer the soup for eight minutes or so, until the rest of the asparagus has softened and started to turn khaki. The nettles will revive the colour, so add them in and stir as they shrink in size and the sting goes. The nettles should also be soft in another few minutes and the rice (to thicken the soup) will also be done.

Blend very well and add lemon and more S&P to taste. Serve with a dollop of yogurt and perch an asparagus tip on top (mine sank).