Even though we have this disgusting weather, it is supposedly spring time, and I wanted to take advantage of Asparagus as it is in season (never ever thought I would hear myself say that). This next recipe, Will and I have had three nights in a row as it is incredibly easy (only two main ingredients), incredibly tasty, cheap, filling and healthy.
Here is my version of Asparagus soup:
Prep Time:20 mins Cook Time: 10 mins
2 tbsp olive oil
1 onion, finely chopped
500ml/18fl oz vegetable stock
salt and freshly ground black pepper
4 tbsp double cream
Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for four minutes, until softened.
Add the asparagus and cook for another two minutes.
Add the stock and bring to the boil.
Season, to taste, with salt and freshly ground black pepper and reduce the heat to simmer for 5-7 minutes, until the asparagus is cooked through and add the cream. (I transfered all ingredients into a much larger pan at this stage in preparation for the whizzing)
Blend with a hand blender until smooth.
Re-heat if necessary and add remaining asparagus tip for decoration.
Conclusion: This is my absolute favourite attempt at a soup so far and will be making a big batch again this evening to freeze. Another perfect dish that makes you look like you can cook when you can’t.