Asparagus Soup
Enjoy a vibrant and comforting bowl of creamy asparagus soup with this recipe. Tender asparagus spears are combined with shallots, garlic, and spinach, then blended with vegetable stock to create a flavorful and nutritious dish. Topped with sautéed asparagus tips and drizzled with olive oil, this soup is perfect for a cozy meal any day of the week. Serve with crusty sourdough bread for a satisfying touch.
— Constant Cookbook
Ingredients
- 25g butter
- a little vegetable oil
- 350g asparagus spears , stalks chopped, woody ends discarded, tips reserved
- 3 shallots , finely sliced
- 2 garlic cloves , crushed
- 2 large handfuls spinach
- 700ml vegetable stock (fresh if possible)
- olive oil , for drizzling (optional)
- rustic bread (preferably sourdough), to serve (optional)
Instructions
- Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
- Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
- Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 101 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.6 milligram of sodium
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