Asparagus Soup

This is such an easy soup to make and went down well with both my children. So much so that I've been asked to make it again today!

I was lazy and omitted the cream but it's up to you whether or not you add it. The only recommendation I'd make is that you sieve the soup before serving to get rid of any tough fibres.

I was lazy and omitted the cream but it's up to you whether or not you add it. The only recommendation I'd make is that you sieve the soup before serving to get rid of any tough fibres.

Serves: 6 Preparation time: 10 minutes Cooking time: 15-20 minutes

Ingredients:

800g of asparagus spears, woody ends snapped off and discarded 2 tbsp of olive oil/coconut oil or vegetable stock 1 litre of vegetable stock 1 large onion, diced Salt and pepper to taste 4-6 tbsp of double cream (optional)

1. In a large pan, sautée the onions in the oil until translucent (or vegetable stock if making it oil free). 2. In the meantime, chop the asparagus spears into 1/2 cm pieces and add them to the onions. Cook for a few minutes. 3. Add the vegetable broth, bring to the boil and then cook on a gentle simmer for 5-7 minutes until the asparagus is tender. 4. Turn off the heat, add the cream if desired and blend in an upright blender or handheld one. 5. Pass the soup through a sieve, back into the pan, pushing the liquid down with a wooden spoon so that you get as much of the liquid through the sieve as possible. Discard the fibrous bits. 6. Season the soup according to taste and if necessary reheat. Serve in warm bowls.

You can also serve this soup well chilled (at least 3 hours).

Recipe inspired by Paul Rankin, BBC Food.

https://www.bbc.co.uk/food/recipes/asparagussoup_83241

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