Chilled English asparagus soup recipe

Chilled English asparagus soup recipe from stephgr

egg free gluten free nut free can make in advance vegetarian low fat
Category Handed down recipes
Serves4 to 6
Prep time12 mins
Cook time40 mins

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600g fresh asparagus
Salt and pepper
25g butter
1 large onion
1.5 litres vegetable stock (can use chicken stock if preferred)
150ml single cream

Handy Hint

To make this lower in calories/fat you can use a low calorie oil spray instead of butter and a low calorie cream alternative such as Elmlea Light instead of single cream


1. Chop the heads off the asparagus and gently simmer in salted water for approx 5 minutes, until tender. Drain well and refresh with cold water.
2. Cut off the woody ends of the asparagus stalks. Thinly slice the stalks.
3. Peel and roughly chop the onion.
4. Melt the butter in a large pan. Add the asparagus stalks and chopped onion, cover and cook for about 7 minutes, until they begin to soften.
5. Add the stock and season with salt and pepper to taste. Bring to the boil, cover and simmer for 30-40 minutes, until the asparagus and onion are tender.
6. Allow to cool for a few minutes, then puree in a blender until smooth. Pass through a sieve and then stir in the cream.
7. Cover and chill in the fridge for 2 hours before serving with the asparagus tips as a garnish.

gransnetter Reviews

From: stephgr on Mon 19-Mar-12 23:33:17 Overall rating: 0.0
This is the perfect dish to take advantage of the delicious aspargus season in March.