A delicious soup, greta for the aspargus that is not as tender for eating whole.
Prep Time10 minutesmins
Cook Time10 minutesmins
Course: lunch, Soup
Cuisine: British
Servings: 4people
Calories: 109kcal
Equipment
hand blender
Ingredients
25gbutter
1clovegarlic
1kg asparagus
Salt and pepper
50clbroth
15clheavy creamplus more for garnishing
chives chopped for garnish
Instructions
Trim asparagus ends, then cut into 1 “ pieces
In a heavy bottomed pan, melt butter
Add butter and minced garlic, cook until smelling delicious, about 1 minute
Add asparagus and a little salt and pepper, cook until golden- about 5 minutes
Add broth and simmer until the asparagus is soft but still green, about 10 - 12 minutes
Using a blender, puree the soup
Taste and season if needed
If serving straight away, ladle in to bowls and swirl some cream on top, sprinkling the chives on the soup
If serving later, warm the soup up, then serve as above
Notes
This soup is a wonderful way to use up the aspargus that is getting thick and would not be tender enough to use whole for eating.If you use vegetable broth this is a great vegetarian recipe and adding no cream makes it vegan as well