Asparagus Soup
This soup is a perfect transition from Winter to Spring, using seasonal ingredients.
Ingredients
Method
- In a large saucepan melt the butter and oil. Fry the asparagus tips until soften - remove from pan and set aside.
- Add onion, thyme, potatoes, asparagus stalks and garlic. Cook for 5 mins or until softened.
- Add vegetable stock and bring to the boil, reduce to simmer until potatoes are cooked through.Stir through spinach until wilted.
- Remove from heat and blitz with hand blender. If needed you may need to pass through a strainer to remove fibres from the asparagus
- Season to taste with salt and black pepper.
- Serve with asparagus tips on type with additional thyme.Drizzle with olive oil or yoghurt.
