Cream of Asparagus Soup
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Ingredients
- 25 g butter
- a little vegetable oil
- 350 g asparagus spears stalks chopped, woody ends discarded, tips reserved
- 1 onion finely sliced
- 2 garlic cloves crushed
- 2 large handfuls spinach
- 650 ml vegetable stock
- 50 ml double cream
- olive oil for drizzling (optional)
Ingredients
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Instructions
- 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.
- Add the onion, 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.
- Season generously and add cream. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve.
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