Asparagus Soup! This is a deliciously warm smooth soup with pairings of Asparagus and Spinach which make it a lucious green colour.
I love Asparagus and have never thought about it as a soup before, but I have been missing out (till now) - it is oh sooo scrumptious!
1Tbsp of butter or Olive Oil (divided)
350g asparagus spears, stalks chopped, woody ends discarded, tips reserved
3 shallots, finely sliced
2 garlic cloves, crushed
2 handfuls of spinach (stems removed)
700ml of Vegetable Stock
Rustic Bread, to serve
1. Heat 1/2 Tbsp butter or oil in large saucepan. Fry the asparagus tips for a few minutes to soften and then set aside.
2. Add 1/2 Tsp of remainder oil/butter and add the shallots, asparagus stalks and garlic. Cook for about 5 minutes, until softened, but still bright in colour. Stir through the spinach and pour over the stock. Bring to a boil and then blitz with a hand blender or transfer to a blender to puree into a liquidy soup.
3. Season, to taste, with S & P. Ladle into bowls and scatter asparagus tips over top of each. Serve with rustic bread, if you like.
ASPARAGUS (% DV)