Another witty offering. Canapes don't always have to be something served on bread. Liquid "shots" of a rich soup make a great little opener.
This recipe would make enough for 12 "shots"
• 2 bunches asparagus, chopped
• 1 medium onion, thinly sliced
• 2 tbsp butter or oil
• 1 large potato, peeled and diced
• 2 heads fresh spinach, well washed and leaves picked over
• Zest of 1 lemon
• 1 cup cream
• Salt and pepper
1. Melt the butter in a large saucepan and cook the onions and chopped asparagus for 5-10 minutes over a medium heat. Avoid colouring the onion.
2. Add the diced potato and just enough water to cover. Bring to a simmer, cook for an hour or until asparagus has broken down enough to blend.
3. Blend asparagus, adding the fresh spinach. Pass through a sieve to remove fibrous content. Season and add lemon zest and cream.
4. Chill and serve icy cold in shot glasses with a drip of good olive oil.