Asparagus Soup

Asparagus Soup

Lunch for 4 in 30 minutes.

Serves 4


  • 1 tbsp olive oil or butter
  • 3 spring onions chopped
  • 550g asparagus, woody ends removed and sliced, keeping tips
  • 1 tsp lemon juice
  • 500ml hot vegetable stock
  • salt and pepper


  • Add the oil or butter to a large saucepan.
  • Place the pan on gentle heat.
  • When the oil is hot, add the spring onions and a pinch of salt and cook for 5 minutes, or until soft. Stirring often, so they don't stick to the bottom of the pan. Add a little cold water if cooking too quickly.
  • Keep a few asparagus tips, blanch them in boiling water for a few seconds, and set them aside for a garnish.
  • Add the rest of the asparagus and the hot stock to the pan, stir into the spring onions.
  • Bring to simmering point.
  • Simmer for 3 minutes or until the asparagus is tender.
  • Remove from the heat, add the lemon juice and black pepper.
  • Blend until smooth.
  • Taste and add salt and extra pepper if required.
  • Serve in warm bowls with croutons and asparagus tips.


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