Cream of Asparagus & Celery Soup on a wooden board surrounded by asparagus, celery and onion.
5 from 6 votes
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Cream of Asparagus & Celery Soup

Cream of Asparagus & Celery Soup is so quick, easy & delicious!

Course Light Lunch, Starter
Cuisine British
Keyword asparagus, celery, cream, soup, vegetarian
Prep Time 3 minutes
Cook Time 17 minutes
Total Time 20 minutes
Servings 4 people
Author Camilla Hawkins

Ingredients

  • 1 tbsp olive oil
  • 25 g unsalted butter
  • 150 g celery preferably organic, finely sliced
  • 1 onion finely diced
  • 250 g asparagus roughly chopped
  • 600 ml good quality vegetable stock
  • 4 tbsp 60 ml double cream
  • Freshly ground salt & pepper

Garnish

  • extra double cream
  • grinding of chilli & garlic flakes

Instructions

  1. Melt the butter and oil in large pan over a low – medium heat.
  2. Add the onion and celery and sweat under a lid (without browning) stirring occasionally for 8 minutes (or until softened).
  3. Stir in the asparagus and continue cooking for another 2 minutes.
  4. Add the stock and seasoning, bring to the boil and then lower to a simmer for 7- 8 minutes (or until the asparagus is tender).
  5. Add the double cream and blend the soup.
  6. Return to the hob and gently heat through.
  7. Serve with a swirl of double cream and a grinding of chilli and garlic flakes.