Asparagus soup
Serves
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People
Time Prep
10
Minutes
Time Cooking
20
Minutes
CUISINE
COURSE
Starter
Method
And Large Rapeseed Heat) Heat A High (medium Foaming The Butter In Oil Until Saucepan To
Aside To For And Add Soften Tips Set The Few Fry And Mins A Asparagus Remove
Cook And But Colour 10 Mins Still Until The Add Bright Five In Asparagus Shallots, Stalks Softened For And Garlic, To
Bring Next, Pour The Over To The Blender Blitz Stir Boil, Hand A Then Through With Stock, Spinach, The
Add To Hot Water Generously Into Ladle Serve Asparagus Each With Olive And Season Scatter Bread Loosen Oil The Tips Drizzle Over Needed If And And Bowls With Crusty
Ingredients
25g Butter
Dash Oil Of Rapeseed
Reserved Tips Woody Ends 350g Spears, Stalks Asparagus Discarded, Chopped,
Shallots, Finely 3 Sliced
Garlic 2 Cloves, Crushed
2 Large Spinach Handfuls
Vegetable 700ml Stock If Possible) (fresh
Crème For On Top Swirl A Fraiche, (optional)
Serve To Sourdough, (optional)
Method
Saucepan Foaming Large Oil Heat (medium Rapeseed And High In Heat) The Butter To A Until
And Mins Tips To Few Asparagus Set The And Soften A For Aside Remove Fry Add
Softened In Stalks Asparagus Still 10 Colour Until Five Add The Garlic, And For But Shallots, And Bright Mins To Cook
The Hand Bring With Spinach, Through Stock, Next, A Stir Then Pour The Blitz Blender Over Boil, To The
And And Asparagus Scatter Over Each Serve Hot And Bread Bowls Loosen To With Into Tips If Season With Generously Add Water Oil The Drizzle Olive Ladle Needed Crusty