Like we said in our mid-week post, we bought some different vegetables this week, one of which being asparagus. We have previously used asparagus to make a delicious egg and asparagus ravioli, but with it being winter, and us being fairly tired, we wanted to make a simple (yet delicious) soup.
This soup is full of flavour, and can be adapted easily to have more vegetables (celery is quite nice in it) or with other spices. Asparagus is a really healthy vegetable, and is packed of vitamins, fibre, and other health benefits (antioxidants and glutathione, to name but two).
Ingredients Serves 4
Cooking time: 30 mins
- 1 onion
- 500 g asparagus
- 50 g butter
- 300 ml cream
- 1 l stock
- salt and pepper
- bread, about 2 slices or one roll (optional – only if making croutons)
- Set oven to 200°C (optional – only if making croutons)
- Finely chop the onion.
- Melt the butter in a large saucepan on a medium heat and add the onion. Let the onion cook for about 5 minutes.
- Snap the asparagus where the white part transitions to green, throwing away the harder white part.
- Chop the remaining part of the asparagus and fry in the pan with the onion for 2 minutes.
- Pour in the stock and bring to a boil.
- Let the water boil for about 5 minutes before turning the heat down to let the soup simmer.
- Add salt and pepper to taste.
- To make croutons:
- Remove the crust from your bread.
- Cut the bread into small cubes.
- Put a piece of baking paper on an oven-proof tray.
- Put the cubes on the baking paper and pour some oil on top.
- Make sure all the cubes are soaked in oil.
- Put the tray in the oven.
- Remove the croutons once they are golden brown. You can put them under the grill, but be careful not to burn them.
- After letting the soup simmer for about 10 mins, add the cream and mix well.
- Using a hand blender, blend the soup into a smooth, creamy mixture.
- Pour the soup into bowls and sprinkle the croutons on top.