This elegant soup is perfect to make when asparagus comes into season in spring. It can be served hot or very well chilled. There are so few ingredients its really easy to prepare particularly with the help of Mr Richards. Asparagus seems to be in season all year round these days so this dish has become any time of year soup.
You can add some sparkle to the soup by adding extra garnish ingredients. We like it with a poached egg on top to turn the Asparagus Soup into a hearty lunch. For a dinner party quickly fry some prawns and you will have a crowd-pleaser.
It is gluten-free and dairy-free too (if you leave out the cream and butter)
This elegant soup is perfect to make when asparagus comes into season in spring. It can be served hot or very well chilled.
- 2 lb (900 g) asparagus
- 2 oz (50 g) butter
- 1 Tbs Olive Oil
- 1 medium onion, finely chopped
- 1¾ pints (1 litre) chicken stock or vegetable
- 5 fl oz (150 ml) double cream or creme fraiche (Optional if you are dairy-free)
- salt and freshly milled black pepper
Place all the ingredients into your Morphy Richards Soup Maker
Set setting to smooth
After 19 minutes serve
Serve with fresh crusty bread for a hearty lunch or with some elegant croutons for a dinner arty with friends
Time Saving Equipment
I am having such fun with Mr Richards. The Morphy Richards Soup Maker – available from Amazon. Try our other soups made with this amazing gadget, Bacon Sweet Potato Soup | Smooth Spicy Yet Sweet |, Celery and Apple SoupMatch Made in Heaven |
Contrary to popular belief, you can serve wine with asparagus. Stay away from tannic reds or oaky whites and go for something citrusy, herbal and unoaked. We served a Rod Easthope Reserve Hawkes Bay Sauvignon Blanc 2018. Bright citrus, passion fruit, elderflower and lemongrass all wrapped up with a zippy freshness that makes you want to quaff more. Just crack it open and pour! Available from Naked Wines