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Wild mushroom and asparagus soup with balsamic caramelised tomatoes

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Richard Phillips

From Ready Steady Cook

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the soup, heat the oil in a pan and gently fry the onion and garlic for 2-3 minutes.

  3. Add the white wine and simmer for 2-3 minutes, then add the asparagus and mushrooms and cook for 3-4 minutes.

  4. Add the stock and simmer until the asparagus stems are tender, about five minutes. Stir in the cream and season, to taste, with salt and freshly ground black pepper. Using a hand-held blender, blend until smooth.

  5. For the balsamic tomatoes, heat the oil in an ovenproof pan and fry the tomato halves for about a minute. Pour over the vinegar and place in the oven to roast for about 7-8 minutes.

  6. To serve, place the two halves of tomato on top of each other in a shallow soup bowl and pour the soup around the edges. Top the tomato with the yoghurt and fresh chives and serve.

Ingredients

For the soup

  • 1 tbsp olive oil
  • ½ onion, finely chopped
  • 1 garlic clove, finely chopped
  • 100ml/3½fl oz white wine
  • 8 asparagus spears, chopped
  • 55g/2oz chanterelle mushrooms
  • 400ml/14fl oz chicken or vegetable stock
  • 100ml/3½fl oz cream
  • salt and freshly ground black pepper

For the balsamic caramelised tomatoes

  • 1 tbsp olive oil
  • 1 tomato, halved
  • 2 tbsp balsamic vinegar

To serve

  • 1 tbsp Greek-style yoghurt
  • 1 tbsp chopped fresh chives

Shopping List

Wild mushroom and asparagus soup with balsamic caramelised tomatoes

Fruit and vegetables

Cooking ingredients

Drinks

Dairy, eggs and chilled

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