Name: Asparagus soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 25g butter; a little vegetable oil; 350g asparagus spear stalks chopped, woody ends discarded, tips reserved; 3 shallots finely sliced; 2 garlic cloves crushed; 2 large handfuls spinach; 700ml vegetable stock (fresh if possible); olive oil for drizzling (optional); rustic bread (preferably sourdough), to serve (optional)

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Asparagus soup

Asparagus soup

Barney Desmazery

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.8 out of 5.106 ratingsRate

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A super-green and super-tasty vegetable soup with a few simple ingredients, including spinach and shallots

Freezable

Healthy

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Sourdough

A star rating of 3.7 out of 5.20 ratings

Ingredients

Nutrition

Units:

MetricUS

25g butter
a little vegetable oil
350g asparagus spear

stalks chopped, woody ends discarded, tips reserved
3 shallots

finely sliced
2 garlic cloves

crushed
2 large handfuls spinach
700ml vegetable stock

(fresh if possible)
olive oil

for drizzling (optional)
rustic bread

(preferably sourdough), to serve (optional)

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Nutrition: per serving

kcal101
fat8g
saturates4g
carbs4g
sugars4g
fibre4g
protein4g
salt0.6g

low

Method

step 1

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.
step 2

Add the shallots, 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.
step 3

Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.

RECIPE TIPS

KEEPING IT SEASONAL

Swap the shallots for a couple of leeks and the asparagus for purple sprouting broccoli during the winter months, when asparagus is not in season.

WHAT PART OF THE SPEAR TO USE

If you have thin spears, no thicker than your little finger, then simply use the whole stalk. If the spears are the thickness of your thumb, then snap off the woody ends.

Recipe from Good Food magazine, May 2013

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A star rating of 4.8 out of 5.106 ratings

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