This vibrant and tasty asparagus and shallot soup is so quick and easy to make and is packed with nutrients for vitality!
Click the play icon, and you can see the lovely Marcus Bean show you what to do!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
12 British asparagus spears
1tsp olive oil
50g of unsalted butter
4 medium British shallots diced
1 clove of garlic crushed
800ml of vegetable stock
200g of fresh watercress
Salt and pepper
1 tbsp of freshly chopped chives
4tbsp crème fraiche
What to do:
Prepare the asparagus by removing as little as possible at the base of the stems. Chop the tips off four of the asparagus spears and set them aside for garnishing the soup, then finely chop the rest of the spears.
Place a saucepan on the heat, add the olive oil and the butter, then add the diced shallots and garlic, sweat for 5 minutes on a low heat.
Add the chopped asparagus and continue to sweat for another couple of minutes. Then add the vegetable stock, bring to the boil and simmer for 8-10 minutes.
Add your watercress to the soup and simmer for 2 minutes then remove from the heat, put into a blender and blitz in batches, or use a stick blender in the pan. The watercress always goes in last to make sure it retains that lovely green colour.
Once the soup’s blended, put it through a sieve to remove any lumps and season with salt and pepper to taste.
To serve pour your soup into the bowl, place a spoonful of the crème fraiche on top of the soup, sprinkle over your chopped chives and place the asparagus tips on top of the crème fraiche.
Recipe by: www.british-asparagus.co.uk/
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