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Asparagus Soup

Recipe

Make use of your leftover asparagus with this delicious soup.

Serves:  4 people | Prep time:  10 minutes | Cooking time:  25 minutes

British | Vegetarian | Starter

Ingredients

  • 2 x 170g Packs Asparagus tips
  • 200g Baby New Potatoes
  • 1 x Large Onion
  • 100g Spinach Leaves
  • 2 x Quixo Vegetable Stock Cubes
  • 700ml Boiling Water
  • 15ml The Pantry Lemon Juice
  • 30g Salted Butter
  • ½ tsp Stonemills White Pepper
  • Sea Salt
  • 100ml Reduced Fat Crème Fraîche

Method

  1. Wash the potatoes – no need to peel – chop them finely.
  2. Peel the onion, halve and finely chop.
  3. Chop the asparagus into chunks.
  4. Melt the butter in a medium size saucepan – add the chopped onions and potatoes and cook on a low heat for 4 to 5 mins – stirring occasionally.
  5. Add the asparagus, spinach leaves, boiling water and the lemon juice.
  6. Crumble over the stock cubes and season with the pepper.
  7. Add a little salt.
  8. Bring to the boil, cover and simmer for 20 mins till tender.
  9. Liquidise, add the crème fraîche, warm through and serve.