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Asparagus soup
Simple soup recipe made with tender asaparagus and fresh cream
- Recipe:
- Photo:
- Difficulty: Easy
- Serves 4
- Vegetarian
- Freezable
Preparation
- Total time
- 45 Mins
- Preparation time
- 10 Mins
- Cooking time
- 35 Mins
-
1 onion, chopped
-
500g asparagus, chopped (discard the woody ends)
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1 tbsp plain flour
-
1l vegetable stock
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100ml double cream
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Cook the onion in a tablespoon of vegetable oil, in a large saucepan on a medium heat, until softened. Add the asparagus and sweat for another 10 minutes. Stir in the flour, then pour in the stock. Bring to the boil, reduce to a simmer, pop the lid on and cook for 20 minutes.
-
Remove from the heat and blitz with a hand-held blender, or transfer to a free-standing blender, until smooth. Pour in the cream and season to taste (leave out the salt for baby and toddler portions).
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Serve immediately with crusty buttered bread, or, when cool, pop in the fridge and serve chilled.
You will need
Large Saucepan - This 20cm one from Judge is made from durable stainless steel and has an easy-grip, cool-touch handle. See more details at Amazon .
Handheld Blender - This bestselling one from Russel Hobbs has more than 15,000 top-rated reviews and costs just under £15. S ee more details at Amazon.
Reviews
-
Poppy Y
★★★★★One of the easiest soup recipes I've tried
Reviewed on 08/04/20
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