Asparagus soup
This creamy asparagus soup without cream is a vegan and more healthy take on the classic French créme d’asperges. It’s very easy to make, lovely as starter in a dinner menu or a light lunch served with wholesome bread or scones.
Ingredients
Method
- Cut off the woody ends of the asparagus and discard them.
- Dice the potatoes, chop the asparagus into 2 cm pieces – reserving 4 tips for garnishing.
- Soften the onion in the oil, add the potatoes, stir for a couple of minutes, then pour in the stock. Cook for 5-10 minutes, until just tender.
- When the potatoes are almost cooked through, add the asparagus pieces, cover and cook for 10 minutes.
- Blanch or steam the reserved asparagus tips for a couple of minutes – they should remain crunchy. Rinse immediately with cold water.
- Blitz the soup with a hand-held blender or in a liquidizer until smooth, then stir in the lemon juice.
- Serve the soup garnished with the blanched asparagus tips and freshly ground pepper on top.