Sunday, 18 May 2014

Asparagus Soup - Lunch time letter "A"

It's time for Lunch…. on letter "A"


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!

Servings: 4


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.


Total Fat 0.1 g0%
Saturated fat 0 g0%
Polyunsaturated fat 0 g
Monounsaturated fat 0 g
Cholesterol 0 mg0%
Sodium 2 mg0%
Potassium 202 mg5%
Total Carbohydrate 3.9 g1%
Dietary fiber 2.1 g8%
Sugar 1.9 g
Protein 2.2 g4%
Vitamin A15%Vitamin C9%
Vitamin D0%Vitamin B-65%
Vitamin B-12

Dinner "A" next..

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