Asparagus soup recipe
A spring vegetable with a short season, asparagus can be used in many ways and this silky soup recipe is sure to become a favourite. Cook with potato, herbs, wine and cream then blitz to a velvety texture and serve with a twist of freshly cracked black pepper - sublime!
See method- Serves 6
- 10 mins to prepare and 15 mins to cook
- 149 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 25g butter
- 2 shallots, peeled and finely chopped
- 1 large potato, peeled and diced
- 2 sprigs fresh thyme
- 500ml vegetable stock
- 500g asparagus
- 200ml dry white wine
- 100ml single cream (optional)
- ground black pepper
Each serving contains
- Energy
- 620kJ 149.0kcal
- Fat
- 8g
- Saturates
- 4g
- Salt
- 0.8g
- Sugars
- 3g
of the Reference intake
Carbohydrate 9.7gProtein 4.0gFibre 2.8g
Method
- Heat the butter in a medium pan and fry the shallots over a gentle heat until soft. Add the potato, thyme and stock. Bring to the boil and simmer for 5 minutes until tender.
- Cut off the asparagus tips and reserve. Cut off and discard any woody stems from the asparagus, then cut the remaining stems into 4cm chunks and add to the stock with the wine. Bring to the boil and simmer for about 8 minutes until the asparagus is tender.
- Using a hand blender or liquidise, purée the soup until smooth. Steam the asparagus tips for 4-5 minutes, then add to the soup just before serving. Pour into small bowls with a swirl of cream and a grind of black pepper.
- See more Soup recipes
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1 month. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
