Asparagus 'cappuccino' soup
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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Heat the oil in a saucepan and gently fry the onion until softened but not coloured.
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Add the rosemary and chopped asparagus and cook for 3-4 minutes. Allow to cool slightly.
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Transfer the mixture to a blender and add the milk and parsley. Season, to taste, with salt and freshly ground black pepper and blend until smooth.
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To serve, reheat the soup if necessary, then pour into a cappuccino cup and garnish with chives.
Ingredients
- 1 tbsp olive oil
- ½ onion, chopped
- 2 tsp chopped fresh rosemary leaves
- handful asparagus, chopped
- 4 tbsp milk
- 2 tbsp chopped fresh parsley
- salt and freshly ground black pepper
- 1 tsp chopped fresh chives, to serve
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