Asparagus Soup
When asparagus season rolls round, it marks the start of Spring and all those ingredients we have been waiting all year for. Asparagus soup is the perfect way to welcome asparagus season.
Servings: 2 people
Calories: 178kcal
Ingredients
- 320 g Asparagus spears woody ends trimmed and chopped into small pieces
- 1 tablespoon Olive oil
- 4 Shallots chopped
- 2 Garlic clove minced
- 425 ml Vegetable stock
- 2 tablespoon Chives chopped
- 2 tablespoon Double (heavy) cream (optional)
- 1 pinch Sea salt and ground black pepper
Instructions
- Heat 1 tablespoon Olive oil and gently fry 4 Shallots, 2 Garlic clove and 320 g Asparagus spears until softened.
- Pour in 425 ml Vegetable stock and simmer for 10 minutes.
- Add 2 tablespoon Double (heavy) cream and 1 pinch Sea salt and ground black pepper.
- Blend until smooth.
- Serve topped with 2 tablespoon Chives.
Notes
- Try to use a stick blender to blend this soup. You could use a jug blender, but you would have to wait until it was completely cooled before blender, as the jug could break when hot liquid is blended. Try to do it in batches in the blender.
- You could swap the chives for parsley or basil.
- A dollop of creme fraiche adds some extra creaminess to this soup.
Nutrition
Serving: 1portion | Calories: 178kcal | Carbohydrates: 17g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 885mg | Potassium: 490mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2013IU | Vitamin C: 16mg | Calcium: 72mg | Iron: 4mg
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