Asparagus and spinach soup topped with chive crème fraîche
Everyone loves soup, and this is a gorgeous 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: 10 mins
Cook: 15-20 mins
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12 asparagus spears
1 tsp olive oil
50g unsalted butter
1 medium white onion diced
1 clove garlic, crushed
800ml vegetable stock
4 tbsp crème fraîche
2 tbsp freshly chopped chives
Prepare the asparagus by removing the hard stems (keep four of the asparagus heads for garnishing the soup), then finely chop the rest.
Place 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.
Now 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 the spinach to the soup and simmer for 2 minutes, then remove from the heat and put into a blender and blitz in batches.
Once the soup is blended, strain through a sieve to remove any lumps. Mix the crème fraîche with the chopped chives and a touch of salt and pepper to taste.
To serve, pour the hot soup into a bowl, add a spoonful of the chive crème fraîche and top with a reserved asparagus head.
Recipe from british-asparagus.co.uk