Asparagus Soup


A member of the lily family, asparagus are lovely and delicate when simmered on a low heat for 4-5 minutes, then drained when tender and smothered in butter or olive oil, with a dash of salt and pepper and perhaps chilli flakes. Be careful not to overcook.

bar Asparagus Soup
They have a brief season so it's worth checking them out while they're out there. Here's another way to make the most of asparagus.

Picture by Werner Van Peppen

Serves 4

400g asparagus
2 tbsp olive oil
1 onion, finely chopped
500ml vegetable stock (see recipe for vegetable stock)
1/4 tsp salt
1/4 tsp ground black pepper
4 tbsp double or single cream.


Rinse the asparagus well before cooking. Remove the tough part of the stalk, bend the asparagus until it snaps and discard the rough bits. (these can be used to make vegetable stock). Chop up the asparagus into 2cm pieces.

Heat the pan on a medium heat and then add the olive oil followed by the onion. Fry for 4 minutes until softened.

Tip in the asparagus and saute for 2 minutes more. Pour in the stock and bring to the boil. Add the salt and pepper and reduce the heat. Simmer for about 5 minutes until the asparagus is quite soft and mushy.
Stir in the cream and blend the mixture with a hand blender or a liquidizer until the soup is smooth. Serve with crusty bread.


(c) 2012