Spring Asparagus Soup

Asparagus - delicate, delicious, and a long time coming, this rare garden offering is worth waiting for and makes simple meals look gourmet.

The ingredient of Spring Asparagus Soup

• 30g butter
• 1 leek white part only thinly sliced
• 1 large sebago potato peeled finely chopped
• 1 garlic clove crushed
• 1 2 cup 125ml dry white wine
• 2 bunches asparagus trimmed finely chopped
• 4 cups 1 litre massel chicken style liquid stock or vegetable liquid stock
• 1 4 cup 60ml thin cream
• dill sprigs to serve

The Instruction of spring asparagus soup

• melt the butter in a large saucepan over medium heat add the leek potato and garlic and cook stirring for 5 minutes or until leek softens
• add the wine and bring to the boil cook stirring occasionally for 1 2 minutes or until wine reduces by half add the asparagus and stock and bring to a simmer cook stirring occasionally for 5 minutes or until potato and asparagus are tender remove from heat set aside for 5 minutes to cool slightly
• transfer the soup to the jug of a blender and blend until smooth return to a clean saucepan and place over medium heat and cook stirring for 2 minutes or until heated through add the cream and stir to combine taste and season with salt and pepper remove from heat
• ladle soup among serving bowls top with dill and serve immediately

Nutritions of Spring Asparagus Soup

fatContent: 188 571 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 10 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent: n a
cholesterolContent: 5 grams protein
sodiumContent: n a

Share this post