September 21, 2022
Asparagus Soup Recipe
Due to its short season, it can be tricky to get the most out of asparagus. This delicious easy-to-prepare soup from Paul Rankin is one of our favourite weapons to battle against the rain this Autumn.
2 tbsp olive oil
1 white onion, finely chopped
400g/14oz asparagus, finely chopped
500ml/18fl oz Eversfield Organic chicken broth (vegetarians may substitute vegetable stock)
4 tbsp double cream
salt, to taste
ground black pepper, to taste
Heat the olive oil in a saucepan over a medium heat. Add the onion and similar lightly for four minutes until softened.
Add the asparagus and sear for another two minutes.
Add the stock and bring it to the boil. Season, to taste, with salt and black pepper and reduce the heat to simmer for 5-7 minutes, until the asparagus is cooked through.
Add the cream and blend with a hand blender until smooth.
Save a spear or two of asparagus and a light drizzle of cream to garnish. Serve alongside your crusty bread of choice.