Name: Asparagus soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 700g asparagus; 1 Tbsp olive oil; 1 cup chopped shallot or 1 large onion, chopped; 200g potatoes, peeled; 1 Tbsp fresh lemon juice; 500ml vegetable stock; ground pepper

Asparagus soup

16 Jun 2015

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

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

700g asparagus
1 Tbsp olive oil
1 cup chopped shallot or 1 large onion, chopped
200g potatoes, peeled
1 Tbsp fresh lemon juice
500ml vegetable stock
ground pepper

Instructions

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.