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Asparagus Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

From TCC - looks very elegant, and fancy, but very easy.

From TCC - looks very elegant, and fancy, but very easy.

Ingredients

Serves: 4

Metric Cups
  • 500 grams fresh green asparagus
  • 60 grams butter
  • 1 tablespoon fresh chervil
  • 1 sprig thyme (large sprig)
  • 1 small onion (sliced)
  • 2 cloves garlic (sliced)
  • 2 potatoes (peeled and chopped)
  • 1 litre water
  • 1 salt
  • 1 white pepper
  • 1 whipped cream (to serve)
  • 1 fresh chervil (extra for serving, finely chopped)
  • 1 thyme (extra for serving, finely chopped)
  • 17⅔ ounces fresh green asparagus
  • 2⅛ ounces butter
  • 1 tablespoon fresh chervil
  • 1 sprig thyme (large sprig)
  • 1 small onion (sliced)
  • 2 cloves garlic (sliced)
  • 2 potatoes (peeled and chopped)
  • 1⅘ pints water
  • 1 salt
  • 1 white pepper
  • 1 whipped cream (to serve)
  • 1 fresh chervil (extra for serving, finely chopped)
  • 1 thyme (extra for serving, finely chopped)

Method

Asparagus Soup is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Snap the woody ends from the asparagus and discard.
  • Cut the tips from half of the spears and slice the rest of the spears very thinly.
  • Cook asparagus tips until tender in lightly salted boiling water, drain and set aside.
  • Melt butter in large saucepan and sweat chervil, onion, garlic and chopped potato for 5 minutes. Add water then simmer covered for 15 minutes or until vegetables are tender and the potato is starting to break up.
  • Remove lid and increase heat, so that the liquid boils rapidly, then add the sliced asparagus and boil for 5 minutes.
  • Puree contents of pan and pass soup through a strainer. Taste for seasoning and texture.
  • If the soup is fibrous restrain. It should be smooth and a spring green colour.
  • Serve topped with a dollop of whipped cream, the cooked tips warmed in butter (I like this) or by dipping in boiling water for a few seconds and sprinkle over the finely chopped herbs.
  • Snap the woody ends from the asparagus and discard.
  • Cut the tips from half of the spears and slice the rest of the spears very thinly.
  • Cook asparagus tips until tender in lightly salted boiling water, drain and set aside.
  • Melt butter in large saucepan and sweat chervil, onion, garlic and chopped potato for 5 minutes. Add water then simmer covered for 15 minutes or until vegetables are tender and the potato is starting to break up.
  • Remove lid and increase heat, so that the liquid boils rapidly, then add the sliced asparagus and boil for 5 minutes.
  • Puree contents of pan and pass soup through a strainer. Taste for seasoning and texture.
  • If the soup is fibrous restrain. It should be smooth and a spring green colour.
  • Serve topped with a dollop of whipped cream, the cooked tips warmed in butter (I like this) or by dipping in boiling water for a few seconds and sprinkle over the finely chopped herbs.
  • Tell us what you think