I can never decide what to think about asparagus. I want to love it and I buy those pretty little green spears from the market excitedly, until I remember that generally they disappoint me.
I can eat them smothered in hollandaise, or wrapped in bacon, but I kind of feel like if I have to hide them under layers of something else, it’s not really enjoying them. You know?
BUT. This soup is a different kettle of fish… or pot of soup.
Creamy and lush with a delicate flavour, there’s no hiding about it. The chicken stock brings out a sweet depth to the asparagus and the cream gives it a wonderful richness.
Go on. Even if you’re not always a fan of asparagus, give this one a try.
Nutritional values (per serving, 1 ⅔ cup/ 380 ml)
|of which Saturated||17.6||grams|
|Magnesium||34||mg (8% RDA)|
|Potassium||597||mg (30% EMR)|
Macronutrient ratio: Calories from carbs (6%), protein (10%), fat (84%)
Ingredients (makes 4 servings)
- 500 g fresh asparagus spears (1.1 lb)
- 1 small brown onion, finely chopped (70 g/ 2.5 oz)
- 2 tbsp butter or ghee (28 g/ 1 oz)
- 1 garlic clove, finely chopped
- 4 cups good quality chicken stock or chicken bone broth (960 ml)
- ¾ cup heavy cream or coconut cream (180 ml/ 6 fl oz)
- sea salt and pepper to taste
- 4 tsp xtra virgin olive oil for serving (20 ml)
- Trim any woody stems from the asparagus by cutting the tough ends off and then very carefully peeling the remaining stem sections with a vegetable peeler, if necessary.
- Melt butter in a saucepan over medium heat until all melted. Add onions and garlic and cook gently for a few minutes.
- Chop the asparagus into small pieces and add to the pot.
Add chicken stock and increase heat to high.
- Cook for a couple of minutes, or until asparagus is just tender but not soggy.
- Remove from heat and use an immersion blender to blend until smooth. A standard blender will also do the trick.
- I like to then pass it through a fine mesh sieve to make the soup extra smooth and silky. Trust me, it’s worth the extra effort.
- Return strained soup to your saucepan and add cream, salt and pepper.
- Heat gently until hot, but not boiling (or let it cool down and store in the fridge for up to 4 days). Just before serving, drizzle some olive oil on top of the plated soup to serve. Enjoy!
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