Asparagus & Spinach Soup
by Kamil Shah | 22 Dec 2016 |
by Chef Marcus Bean “Everyone loves soup, this is a gorgeous seasonal soup with a fantastic colour and very good for you, it’s also great to make in advance and to eat on the go.”
Prep Time10 minsCook Time15 minsTotal Time25 mins
Ingredients
12 stems of asparagus stems removed and finely chopped
1 tsp Olive Branch Extra Virgin Olive Oil
50 g unsalted butter
1 medium white onion diced
1 clove of garlic crushed
800 ml vegetable stock
100 g spinach
4 tbsp crème fraiche (1 tbsp per soup portion)
2 tbsp freshly chopped chives
Cooking Instructions
1Prepare the asparagus by removing the hard stems (keep four of the asparagus heads for garnishing the soup) then finely chop the rest.
2Place a saucepan on the heat, add a little olive oil and the butter, then add the diced onion and garlic sweat for 5 minutes on a low heat.
3Now add the chopped asparagus and continue to sweat for another couple of minutes, add the vegetable stock bring to the boil and simmer for 20 minutes. Add your spinach to the soup and simmer for 2 minutes then remove from the heat and put into a blender and blitz in batches.
4The spinach always goes in last thing to make sure it retains that lovely green colour.
5Once the soups blended put through a sieve to remove any lumps, mix your crème fraiche with the chopped chives and a touch of salt and pepper to taste.
6To serve pour your hot soup into the bowl, place a spoonful of the chive crème fraiche on top of the soup and the asparagus head on top of the crème fraiche.
Ingredients
Ingredients
12 stems of asparagus stems removed and finely chopped
1 tsp Olive Branch Extra Virgin Olive Oil
50 g unsalted butter
1 medium white onion diced
1 clove of garlic crushed
800 ml vegetable stock
100 g spinach
4 tbsp crème fraiche (1 tbsp per soup portion)
2 tbsp freshly chopped chives
Directions
Cooking Instructions
1Prepare the asparagus by removing the hard stems (keep four of the asparagus heads for garnishing the soup) then finely chop the rest.
2Place a saucepan on the heat, add a little olive oil and the butter, then add the diced onion and garlic sweat for 5 minutes on a low heat.
3Now add the chopped asparagus and continue to sweat for another couple of minutes, add the vegetable stock bring to the boil and simmer for 20 minutes. Add your spinach to the soup and simmer for 2 minutes then remove from the heat and put into a blender and blitz in batches.
4The spinach always goes in last thing to make sure it retains that lovely green colour.
5Once the soups blended put through a sieve to remove any lumps, mix your crème fraiche with the chopped chives and a touch of salt and pepper to taste.
6To serve pour your hot soup into the bowl, place a spoonful of the chive crème fraiche on top of the soup and the asparagus head on top of the crème fraiche.
AuthorKamilCategorySoup, Vegetarian