Asparagus soup

Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside. Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender. Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.
Asparagus soup
Rating 4.3
By 16 people
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Servings:  4
Prep Time:  20 min
Total Time:  30 min

Related Categories:   Vegetables,  


spinach and shallots

One Comment on “Asparagus soup

  1. Use a good quality chicken stock. Do not use spinach. Use a vegetable peeler and remove the outer layers at woody end of the asparagus and discard. Cut the vegetable retaining the tips for garnish. Cook in the stock until very tender. Use a stick blender to make smooth. Add cream or milk to make a creamed soup. Season with salt and pepper. Add blanched tips on the top of the soup for garnish.

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