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Asparagus soup

Simple soup recipe made with tender asaparagus and fresh cream

★★★★★ Rated 5 out of 5 stars. 1 Rating
Rate this recipe
  • 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

  1. 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.

  2. 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).

  3. 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

★★★★★ Rated 5 out of 5 stars. 1 Rating
Rate this recipe
  • Poppy Y

    ★★★★★ Rated 5 out of 5 stars.

    One of the easiest soup recipes I've tried

    Reviewed on 08/04/20

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