Asparagus and spinach soup
Serves: 4
  • 12 spears British asparagus, trimmed and finely chopped
  • 1 tsp olive oil
  • 50g unsalted butter
  • 1 medium white onion, diced
  • 1 clove garlic, crushed
  • 800ml vegetable stock
  • 100g spinach
  • 4 tbsp crème fraîche
  • 2 tbsp freshly chopped chives
  1. Remove the 4 best asparagus heads and set aside to use as a garnish.
  2. Trim and finely chop the rest.
  3. Heat a little olive oil and butter in a saucepan over a low heat, add the onion and garlic and sweat for 5 mins.
  4. Add the chopped asparagus and sweat for another 2-3 mins.
  5. Add the stock, bring to the boil and simmer for 20 mins.
  6. Add the spinach and simmer for 2 mins more, remove from the heat and blitz until smooth with a stick blender.
  7. Mix the crème fraîche with chopped chives and a little salt and pepper.
  8. Pour the soup into bowls and garnish each with some of the chive crème fraîche and an asparagus head.
Recipe by appetite magazine at