Cream of Asparagus Soup

Cream of Asparagus Soup

A delicious soup, greta for the aspargus that is not as tender for eating whole.
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Course: lunch, Soup
Cuisine: British
Prep Time: 10 minutes
Cook Time: 10 minutes
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
    asparagus soup
  • Using a blender, puree the soup
    asparagus 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!

Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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