Asparagus Soup

Silky smooth and simple, this is an excellent winter soup
Ingredients - Serves 4
  • 500 g asparagus
  • 1 large onion, chopped
  • 2 celery stalks, trimmed and chopped
  • 5 cups vegetable stock or water
  • 2 tbsp extra virgin olive oil or butter
  • ground black pepper
  • Salt, to taste
  1. Chop the tips off the asparagus and set aside. Chop the remaining stalks roughly
  2. Heat oil in a pot. Saute the onion and celery until soft
  3. Add the chopped asparagus stalks and vegetable stock, cover and simmer for 15 minutes
  4. Remove from heat and blend till smooth
  5. Use a regular {blender} or you can also use a {hand blender} (or immersion blender) which works wonderfully for soups
  6. Season with salt and pepper, adjust the thickness by adding more water if necessary
  7. Put the pot back on the stove and bring to a boil
  8. Turn off and serve hot with crunchy bread or croutons
  9. Alternatively, serve chilled with a bit of lemon juice
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