Asparagus soup with spring onion pesto and old cheese

Preparation

• 1

  Slice the spring onion into rings and chop the garlic finely. Then peel and dice the potatoes, and cut the asparagus into small pieces.

• 2

  Add a splash of olive oil to a pan. Sauté the spring onion and garlic for 1 to 2 minutes. Add the potatoes, water, salt, and pepper, and cook until the potatoes are tender. Then add the asparagus and cook for another 5 minutes.

• 3

  Remove the pan from the heat and add the garden peas, mustard and lemon juice. Purée with a hand blender and then leave the soup to cool.

• 4

  Add the basil to the mixture and blend again. Then season the whole with salt and pepper.

• 5

  Make a start on the spring onion pesto. Chop the garlic finely and the spring onion into thin rings.

• 6

  Grate the Henri Willig Organic Gouda old 50+ Cheese

• 7

  Put the sliced spring onion, garlic, cheese, basil, pine nuts, olive oil in a mortar or bowl of a hand blender. Blend to form a thick sauce. After this, season with salt and black pepper.

• 8

  Garnish the soup with a spoonful of spring onion pesto and sliced spring onion.