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Asparagus soup
Simple soup recipe made with tender asaparagus and fresh cream
- Recipe:
- Photo:
- Difficulty: Easy
- Serves 4
- Vegetarian
- Freezable
Preparation
- Total time
- 45 Mins
- Preparation time
- 10 Mins
- Cooking time
- 35 Mins
1 onion, chopped
500g asparagus, chopped (discard the woody ends)
1 tbsp plain flour
1l vegetable stock
100ml double cream
Cook the onion in a tablespoon of vegetable oil, in a large saucepan on a medium heat, until softened. Add the asparagus and sweat for another 10 minutes. Stir in the flour, then pour in the stock. Bring to the boil, reduce to a simmer, pop the lid on and cook for 20 minutes.
Remove from the heat and blitz with a hand-held blender, or transfer to a free-standing blender, until smooth. Pour in the cream and season to taste (leave out the salt for baby and toddler portions).
Serve immediately with crusty buttered bread, or, when cool, pop in the fridge and serve chilled.
You will need
Large Saucepan - This 20cm one from Judge is made from durable stainless steel and has an easy-grip, cool-touch handle. See more details at Amazon.
Handheld Blender - This bestselling one from Russel Hobbs has more than 15,000 top-rated reviews and costs just under £15. See more details at Amazon.
Reviews
Poppy Y
★★★★★ Rated 5 out of 5 stars.One of the easiest soup recipes I've tried
Reviewed on 08/04/20
