Asparagus Soup
This easy asparagus soup is light, creamy and ready in just 20 minutes. Made with simple ingredients and just 178 calories per serving, it's a delicious way to use up fresh asparagus and can easily be made without cream.
Servings: 2 people
Calories: 178kcal
Ingredients
- 320 g of Asparagus spears woody ends trimmed and chopped into small pieces
- 1 tablespoon of Olive oil
- 4 Shallots chopped
- 2 Garlic cloves crushed
- 425 ml of Vegetable stock (low salt) (use certified gluten-free stock to ensure this recipe is gluten free)
- 2 tablespoons of Double (heavy) cream (optional)
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
- 2 tablespoons of Chives chopped
Instructions
- Prepare the asparagus: Snap or cut off the tough woody ends of 320 g of Asparagus spears, then chop the tender stalks into smaller pieces.
- Soften the vegetables: Heat 1 tablespoon of Olive oil in a large saucepan over a medium-low heat. Add 4 Shallots (chopped), 2 Garlic cloves (crushed) and the asparagus and cook gently until they start to soften.
- Add the stock: Pour in 425 ml of Vegetable stock (low salt), bring to a gentle simmer and cook for around 10 minutes, or until the asparagus is tender.
- Add the cream (if using): Take the pan off the heat and stir in 2 tablespoons of Double (heavy) cream. If you are making asparagus soup without cream, simply skip this step.
- Blend until smooth: Use a stick/immersion blender to blend the soup directly in the pan until smooth. Season with ¼ teaspoon of Fine sea salt and ½ teaspoon of Ground black pepper (or to taste).
- Serve: Divide between bowls and finish with 2 tablespoons of Chives. Add your favourite toppings or serve with warm crusty bread.
You don't want the asparagus to brown; keeping the heat moderate helps preserve its fresh flavour and green colour.
Notes
- Trim the asparagus well. The woody ends can make the soup fibrous or stringy, so remove them before cooking.
- Don't overcook the asparagus. Cook it only until tender to help keep the flavour fresh and the colour bright.
- Blend thoroughly. A stick blender is the easiest option, but if you want an extra-smooth soup, you can pass it through a fine sieve after blending.
- Adjust the thickness at the end. If the soup is too thick, add a splash more stock. If it is too thin, simmer it gently for a few extra minutes.
- Make it without cream. The cream is completely optional. The blended asparagus still gives the soup a lovely smooth texture without it.
- Taste before adding more salt. Stock can already be quite salty, so season the soup after blending rather than adding too much at the beginning.
- Save a few asparagus tips for serving. They make an easy garnish and give the finished bowl a little more texture.
- Add cream after reheating if freezing. If you are making a batch for the freezer, leave the cream out and stir it in once the soup has been reheated.
Nutrition
Serving: 1portion | Calories: 178kcal | Carbohydrates: 17g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 885mg | Potassium: 490mg | Fibre: 5g | Sugar: 9g | Vitamin A: 2013IU | Vitamin C: 16mg | Calcium: 72mg | Iron: 4mg
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