Cream of Asparagus & Celery Soup
User Reviews
5
Cream of Asparagus & Celery Soup
Description
This soup begins by gently sweating finely diced onion and celery in a mixture of olive oil and butter to soften without browning, preserving their delicate flavors. Chopped asparagus is then added and cooked briefly before pouring in vegetable stock. The mix simmers until the asparagus is tender, allowing the flavors to meld. Double cream is stirred in to add richness and body.
Once cooked, the soup is blended until smooth and heated gently before serving. The creamy texture supports the fresh sweetness of the asparagus and celery, and the mild seasoning of salt, black pepper, chili flakes, and garlic flakes adds subtle warmth and depth without overpowering the vegetables.
Serving the soup with an additional swirl of double cream and a light grind of chili and garlic flakes creates an appealing presentation and a hint of spice. This soup is suited for a comforting starter or light vegetarian dish.
Ingredients
- 1 tbsp olive oil
- 25 g butter unsalted
- 150 g celery preferably organic, finely sliced
- 1 onion finely diced
- 250 g asparagus roughly chopped
- 600 ml vegetable stock good quality
- 4 tbsp double cream 60 ml
- salt freshly ground
- black pepper freshly ground
Garnish
- double cream extra
- chilli flakes grinding of
- garlic flakes grinding of
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.
User Reviews
Overall Rating
5
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