Asparagus soup recipes
Our top 3 of 9 Asparagus soup recipes
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Tips
You may like to serve this soup with warm crusty bread.
Ingredients
- 1 Bundle (large) Asparagus(thin spears prefered)
- 100g Pre boiled potatoe
- 300ml Water
- 1 Veggie Oxo cube
- A few FRESH mint leafs
- 600ml Milk
- 75ml Double dairy cream
Method
- 1. Cut the tips off the spears (about50cm) and set aside.
- 2. Chop up the stalks an cook in a saucepan with the potato
- and crumbled Oxo on the hob. Transfer when cooked to
- blender(essential) with the water. Pulp and transfer
- back to the pan to simmer for a few minutes.
- 3. Add the Milk and Asparagus tips,simmer till soft.
- 4. Remove from the hob, stir in rough chopped Fresh Mint
- leafs and the Cream.
- Garnish with a mint leaf on a blob of whipped
- double cream
Ingredients
- 1 onion (finely chopped)
- 1 stick celery (finely chopped)
- 1 medium sized carrot (finely chopped)
- 1 or 2 cloves of Garlic
- 4 rashers streaky bacon (optional)
- 1 std size bunch of Asparagus
- Chicken/Vegetable Stock
- Salt/Pepper
- Cream (optional)
Method
- 1. Cut 1 inch off the bottom of each stem (woody end). Cut the asparagus into thirds, seperating out half the asparagus heads (the top third)
- 2. Add a small amount of olive oil in a saucepan or casserole dish and add the four rashes streaky bacon cut into small pieces (if you are not vegetarian).
- 3. Once the bacon has began to crisp, add the onion, carrot and celery.
- 4. Once sweated, add the garlic (add the garlic too early and It will burn)
- 5. Now add the asparagus (excluding half of the asparagus heads which you reserved earlier) and cook for a further 2-3minutes.
- 6. Add 1pint chicken/vegetable stock – using stock cubes is fine
- 7. Simmer for 15 minutes
- 8. Blend the soup with a hand blender
- 9. Add the reserved asparagus heads
- 10. Season with salt and pepper to taste.
- 11. Serve and add some double cream to the bowl.
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Add commentIngredients
- 1 Bunch of Asparagus
- 30g Butter or margarine
- ¼ Onion chopped
- 1 Clove crushed
- 2 Peppercorns (crushed)
- ¼ Teaspoon thyme dried
- ½ Teaspoon parsley dried
- 1 Bay leaf
- 500ml Chicken stock
- 100ml Cold Milk
- 1 Teaspoon cornflour
- Salt and pepper to taste
Method
- Cut the tips from the asparagus about 3cm long and put to one side for later. take the rest of the asparagus and remove the woody bit at bottom and discard, the rest cut into 4cm long.
- Add the butter or margarine to a saucepan on a medium to high heat and add the asparagus and onion and cook for 10mins stirring from time to time , after 10mins add the clove, peppercorn, thyme, parsley, bay leaf and stock and mix well and bring to the boil then turn down to a simmer for 50mins with lid on and stirring from time to time.
- After 50mins remove from the heat, now take the cornflour and add it to the cold milk and mix well and add this to the soup and mix then pour into a blender and blend until smooth and return to the saucepan with the tips of asparagus we cut earlier and bring to a boil then turn down add salt and pepper to taste and simmer for 25min and serve
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