Asparagus is beautiful in a refreshing spring soup, which can be served hot or cold. The vibrant green colour is achieved by only briefly cooking the asparagus in stock. Complement the mild asparagus flavours with a shaving of salty Parmesan or a drizzle of truffle oil.
Ingredients
Metric
Imperial
- 1 white onion, diced
- 400g of asparagus
- 600ml of vegetable stock
- 1 pinch of salt
- 1 knob of butter
1
Sweat the onion in the butter on a low heat until soft but not coloured
2
Finely chop the asparagus and bring the stock to the boil
3
Add the asparagus and cook for approximately 5 minutes, season with salt
4
In batches, blend the soup in a food processor, then pass through a sieve and chill, if preferred.
Variations
The soup can be thickened by blitzing with some blanched baby spinach, if required. You can also use potatoes, peas or leeks to thicken the soup, but remember to keep asparagus as the main flavour. Daniel Clifford uses cream and chicken stock as the liquid in his Crispy hen's egg and asparagus soup recipe.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
