Asparagus 'cappuccino' soup

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

Heat the olive oil in a medium saucepan, add the onion and fry gently for five minutes, or until soft.
Add the garlic and cook for one minute.
Add the asparagus and cook for three minutes, or until softened.
Add the stock, season with salt and freshly ground black pepper and bring to the boil. Reduce the heat and simmer for five minutes, then stir in the cream.
Use a hand blender to blend the soup until smooth.
To serve, pour the soup into a cappuccino cup and serve with toasted ciabatta.

100g/3Â½oz asparagus, chopped

1 garlic clove, finely chopped

Â½ onion, finely chopped

salt and freshly ground black pepper

1 tbsp olive oil

250ml/9fl oz hot vegetable stock

2 tbsp double cream

2 thin slices ciabatta, toasted, to serve

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