Vibrant Green Asparagus Soup
Well, the Asparagus season has arrived early this year. Whilst out with a friend yesterday, this was the sight in field after field. People performing the ‘back-breaking’ task of Asparagus harvesting. They’re out in the same fields each morning picking the new shoots that have sprouted up overnight.
I do think it’s important to make the most of the asparagus season as it’s such a short one, around where I live it’s usually all over by the end of April or the first week in May. there are so many ways to enjoy this delicately flavoured vegetable, but my particular favourite is Asparagus Soup, either plain or creamy.
The recipe below is for a plain vibrant green Asparagus Soup, however, if you prefer a creamy soup, just add a little single cream to the recipe just before serving.
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Vibrant Green Asparagus Soup
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PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 5 g butter
- a little vegetable oil
- 350 g asparagus spears stalks chopped, woody ends discarded, tips reserved
- 3 shallots finely sliced
- 2 garlic cloves crushed
- 2 large handfuls spinach
- 700 ml vegetable stock fresh , carton or cube will do
- olive oil for drizzling (optional)
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- First prep. The asparagus by removing the woody ends and discarding them. Next cut of the tips and reserve these for the final garnish. Now the stalks you’re left with should be cut into smallish peices.
- Gently heat the butter and oil together in a large saucepan until foaming. By heating the oil and the butter together there is less chance of burning the butter. Fry the asparagus tips for just a couple of minuets to soften. Remove and set aside.
- Now put the shallots, asparagus stalks and garlic into the same pan, and cook for 5-10 mins until softened but still nice bright green (Don’t over cook) Stir in the spinach, add the stock, bring to the boil, as soon as it boils, blitz with a hand blender or a goblet blender, I don’t like to blend mine too smooth, however, it’s up to you how you like your soup.
- Season generously and taste it, that’s important when seasoning something, you can add a little more stack or hot water if you think it’s a little thick. Ladle into bowls and decorate with the asparagus tips on each. Drizzle with olive oil and serve with sour-dough bread, if you like.
Category: Cuisine, Mediterranean, Recipes, Soups, Salads, Side Dishes & Sauces, Starters, Vegetarian,, Vegan & Free From
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