Jersey Royal Potato and Asparagus Soup with Parmesan Croutons

A creamy and comforting soup celebrating the flavors of Jersey, featuring Jersey Royal potatoes, fresh asparagus, and Jersey dairy, topped with crispy Parmesan croutons.

Prep Time

15 minutes

Total Time

45 minutes

Calories

465 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.46/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Snack•Soup

Cuisine:

Jersey•Italian

Mood:

Comfort Food•Healthy

Ingredients

Servings

500gJersey Royal Potatoes(Scrubbed, but not peeled (if very new))

£2.75

250gFresh Asparagus(Trimmed and chopped, reserving tips for garnish)

£2.50

1mediumLeek(White and light green parts only, finely chopped)

£0.80

2clovesGarlic(Minced)

£0.20

30gJersey Butter

£0.45

1litreVegetable Stock(Good quality)

£0.90

125mlJersey Milk(Full fat or semi-skimmed)

£0.30

2tablespoonsDouble Cream(For extra richness (optional))

£0.25

2sprigsFresh Thyme(Optional, for flavouring stock)

£0.50

To tasteSalt

£0.05

To tasteBlack Pepper(Freshly ground)

£0.05

2slicesDay-old Bread(Crusts removed, cut into cubes)

£0.20

30gGrated Parmesan Cheese(Finely grated)

£0.75

1tablespoonOlive Oil(For croutons)

£0.15

Total Cost

£9.85

£2.46 per serving

Instructions

1.
Preheat oven to 180°C (160°C fan/Gas Mark 4).
2.
Make the Parmesan Croutons: Toss the bread cubes with olive oil and grated Parmesan cheese. Spread on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Set aside.
3.
Melt the Jersey butter in a large pot or Dutch oven over medium heat. Add the chopped leek and garlic and cook until softened, about 5 minutes.
4.
Add the Jersey Royal potatoes and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
5.
Add the chopped asparagus (reserving the tips) and thyme sprigs (if using) to the pot. Cook for another 5 minutes, or until the asparagus is tender-crisp.
6.
Remove the thyme sprigs (if using). Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to purée until smooth.
7.
Return the soup to the pot. Stir in the Jersey milk and double cream (if using). Season with salt and freshly ground black pepper to taste. Gently heat through, but do not boil.
8.
While the soup is heating, quickly steam or blanch the reserved asparagus tips until bright green and tender-crisp.
9.
Serve the soup hot, garnished with the blanched asparagus tips and Parmesan croutons.

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My Notes

Nutrition Information

Nutrition per serving (450g)

465 kcal / 1945 kJ

Carbs

33g

13% of RDA

Fat

31g

44% of RDA

Protein

19g

38% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

8 g

9% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a richer flavor, use chicken stock instead of vegetable stock.

If you don't have double cream, you can substitute with more Jersey milk or crème fraîche.

Adjust the amount of milk or cream to achieve your desired soup consistency.

The soup can be made ahead of time and reheated. Add the asparagus tips just before serving.

For a vegan option, substitute the Jersey butter with olive oil, Jersey milk and double cream with plant-based alternatives (e.g. oat milk and coconut cream), and omit the Parmesan croutons.

Cooking Equipment

Oven

Stove

Large Pot or Dutch Oven

Blender or Immersion Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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