Cream of Asparagus & Celery Soup is a great way to make a little asparagus go a long way by adding celery which enhances the flavour! So quick, easy & delicious!
Course Light Lunch, Starter
Cuisine British
Prep Time 3 minutesminutes
Cook Time 17 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Author Camilla Hawkins
Ingredients
1tbspolive oil
25gunsalted butter
150gcelerypreferably organic, finely sliced
1onionfinely diced
250gasparagusroughly chopped
600mlgood quality vegetable stock
4tbsp60 ml double cream
Freshly ground salt & pepper
Garnish
extra double cream
grinding of chilli & garlic flakes
Instructions
Melt the butter and oil in large pan over a low – medium heat.
Add the onion and celery and sweat under a lid (without browning) stirring occasionally for 8 minutes (or until softened).
Stir in the asparagus and continue cooking for another 2 minutes.
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).
Add the double cream and blend the soup.
Return to the hob and gently heat through.
Serve with a swirl of double cream and a grinding of chilli and garlic flakes.