Cream of Asparagus Soup
A delicious soup, greta for the aspargus that is not as tender for eating whole.
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Servings: 4 people
Calories: 109kcal
Ingredients
- 25 g butter
- 1 clove garlic
- 1 kg asparagus
- Salt and pepper
- 50 cl broth
- 15 cl heavy cream plus 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
Nutrition
Calories: 109kcal | Carbohydrates: 10g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 101mg | Potassium: 505mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2128IU | Vitamin C: 14mg | Calcium: 60mg | Iron: 5mg
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
