Asparagus soup

Asparagus soup recipe

27 ratings

See method

  • Serves 6
  • 10 mins to prepare and 15 mins to cook
  • 149 calories / serving
  • Freezable

Ingredients

  • 25g butter
  • 2 shallots, peeled and finely chopped
  • 1 large potato, peeled and diced
  • 2 sprigs fresh thyme
  • 500ml (17fl oz) vegetable stock
  • 500g (1lb) asparagus
  • 200ml (7fl oz) dry white wine, e.g. Chardonnay
  • 100ml (3.5 fl oz) single cream (optional)
  • ground black pepper

Each serving contains

  • Energy

    620kj
    149kcal
    7%
  • Fat

    8g 11%
  • Saturates

    4g 22%
  • Sugars

    3g 3%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 9.7g Protein 4g Fibre 2.8g

Method

  1. Heat the butter in a medium pan and fry the shallots over a gentle heat until soft. Add the potato, thyme and stock. Bring to the boil and simmer for 5 minutes until tender.
  2. Cut off the asparagus tips and reserve. Cut off and discard any woody stems from the asparagus, then cut the remaining stems into 4cm (1½) chunks and add to the stock with the wine. Bring to the boil and simmer for about 8 minutes until the asparagus is tender.
  3. Using a hand blender or liquidise, purée the soup until smooth. Steam the asparagus tips for 4-5 minutes, then add to the soup just before serving. Pour into small bowls with a swirl of cream and a grind of black pepper.

Cook's Tips
This soup can be frozen for up to one month.

See more Soup recipes

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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