BeebRecipes.co.uk
Archive of BBC Food Recipes

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
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


This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!