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