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British Asparagus Soup

Bursting with vibrant colour and flavour, this is a great soup to make in advance.

Ingredients (Serves 4) 
12 spears British asparagus stems removed and finely chopped
1tsp olive oil
50g unsalted butter
1 medium white onion diced
1 clove garlic crushed
800ml vegetable stock
100g of spinach
4 tbsp crème fraiche
2 tbsp chopped chives

Image of two bowls of asparagus soup.


Prepare the asparagus, retaining four of the asparagus heads for garnish.

Place a saucepan on the heat, add oil and butter and sweat the onion and garlic for 5 minutes on a low heat.

Add the chopped asparagus and cook for a few more minutes.

Add vegetable stock, bring to the boil and simmer for 20 minutes.

Add spinach to the soup and simmer for 2 minutes.

Remove from heat and put into a blender and blitz in batches. Once 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.

To serve pour your hot soup into a bowl, top with a spoonful of the crème fraiche mix and top with an asparagus tip.

Recipe courtesy of British Asparagus