Make the most of the short asparagus season with this simple yet delicious asparagus soup.
By Paul RankinFrom Ready Steady Cook
- 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
Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for four minutes, until softened.
Add the asparagus and cook for another two minutes.
Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper and reduce the heat to simmer for 5-7 minutes, until the asparagus is cooked through.
Add the cream and blend with a hand blender until smooth.