This recipe is courtesy of BBC GoodFood.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 400g/14oz asparagus, finely chopped
- 500ml/18fl oz hot chicken stock (vegetarians may substitute vegetable stock)
- 4 tbsp double cream
- salt and freshly ground black pepper
Method
-
Heat the olive oil in a saucepan over heat, ensuring it is medium or lower as too high will ruin the soup. Add the onion and fry for four minutes.
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Add the asparagus and cook for another two minutes, after cooking for four minutes originally.
-
Add the stock and bring it to a boil. Season, to taste, with salt and black pepper, and reduce the heat for 7 minutes until the asparagus is cooked through.
- Once done, add the cream and blend with a hand blender and that should be it!
Banner and Image Credit: BBC
