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Asparagus soup

Asparagus soup

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Rating: 5 out of 5.59 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A super-green and super-tasty vegetable soup with a few simple ingredients, including spinach and shallots

  • Freezable
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal101
fat8g
saturates4g
carbs4g
sugars4g
fibre4g
protein4g
low insalt0.6g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

RECIPE TIPS
KEEPING IT SEASONAL

Swap the shallots for a couple of leeks and the asparagus for purple sprouting broccoli during the winter months, when asparagus is not in season.

WHAT PART OF THE SPEAR TO USE

If you have thin spears, no thicker than your little finger, then simply use the whole stalk. If the spears are the thickness of your thumb, then snap off the woody ends.

Goes well with

Recipe from Good Food magazine, May 2013

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Overall rating

Rating: 5 out of 5.59 ratings
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