Asparagus and spinach soup with chive creme fraiche Serves 4
Ingredients
- 12 spears asparagus, finely chopped
- 1 medium white onion, diced
- 50g unsalted butter
- 1 clove garlic, crushed
- 800ml vegetable stock
- 2 tbsp freshly chopped chives
- 100g spinach
- 4 tbsp crème fraîche (low fat if you wish)
Method
- Method
- Removing the hard stems from the asparagus, keep four of the heads for garnish and finely chop the rest.
- Place a saucepan on the heat, add a little olive oil and the butter, add the diced onion and garlic and sweat for 5 mins on a low heat. Now add the chopped asparagus and continue to sweat for another 2 mins, add the stock, bring to the boil and simmer for 20 mins. Add the spinach and simmer for 2 mins, then remove from the heat and blitz in batches. Once blended, put through a sieve to remove any lumps. Mix the crème fraîche with the chopped chives and a touch of salt and pepper to taste.
- To serve, pour hot soup into bowls, place a spoonful of the chive crème fraîche on top and then an asparagus head on top of each.
