Asparagus Soup
There is nothing quite like asparagus soup on a cold day. This is our favourite recipe. We make it using our own vegetable stock because we find stock pots and stock cubes too salty for the delicate flavour of the asparagus.
Asparagus Soup
Servings: 2 people
Calories: 278kcal
Ingredients
- 1 clove Garlic minced
- 2 packs Asparagus packs or bunches are all about the same size
- 500 ml Vegetable Stock
- Salt to taste
- Cayenne Pepper to taste
- 30 g Butter
- Cream to taste optional
Instructions
- Get rid of the woody bits of asparagus by snapping the spears. They will naturally break where they become woody. Chop into roughly 2½ cm lengths (this doesn't need to be precise) and reserve a couple of tips for garnish
- Melt the butter in a saucepan and when it starts to froth up add the garlic. Cook for 30 seconds
- Add the asparagus, coat in the butter and then add the stock. Cook for about 10 minutes until the asparagus is cooked and tender. Using either a stick blender, food processor or a liquidiser, blitz up the whole lot until it as smooth as you can get it
- Pass the mixture through a sieve into a clean saucepan and reheat gently. Add the cream at this point (if using, or you could add a splash of cream when serving) Season with the salt and a pinch of cayenne pepper – the cayenne gives it a nice heat!
Nutrition
Calories: 278kcal | Carbohydrates: 5g | Protein: 1g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 94mg | Sodium: 1124mg | Potassium: 34mg | Sugar: 2g | Vitamin A: 1569IU | Vitamin C: 1mg | Calcium: 29mg