Asparagus soup
Method
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Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for four minutes, until softened.
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Add the asparagus and cook for another two minutes.
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Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper and reduce the heat to simmer for 5-7 minutes, until the asparagus is cooked through.
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Add the cream and blend with a hand blender until smooth.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 400g/14oz asparagus, finely chopped
- 500ml/18fl oz hot chicken stock (vegetarians may substitute vegetable stock)
- salt and freshly ground black pepper
- 4 tbsp double cream
Shopping List
Asparagus soup
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled