appetite magazine
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
  1. Method
  2. Removing the hard stems from the asparagus, keep four of the heads for garnish and finely chop the rest.
  3. 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.
  4. 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.
Recipe by appetite magazine at https://www.appetitemag.co.uk/asparagus-spinach-soup/