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Friday, March 26, 2010

Cream of Asparagus Soup Recipe

I have always loved asparagus recipes and can remember my mum making dad aspargus soup as it was one of his favourite.
This is a lovely rich one that is easy to make and very low carb so if you are following a low carb diet, you will love this recipe.
Once you have tasted home made soups you will never eat ones out of a can ever again.


1 kg fresh asparagus spears
1 medium size brown onion - finely chopped
1 large tablespoon butter
1/4 cup fresh basil leaves - chopped (can use basil in the tube)
1 litre vegetable stock
250 ml cream ( 1 cup)
celery salt ( about 1/2 teaspoon)
sea salt
freshly ground black pepper


Remove the woody part from the asparagus spears. Remove the tips and blanch them in boiling water for just a minute or two. Rinse in cold water and set aside for later use. Chop the spears into large chunks.
Melt butter in a large saucepan. Add onion and cook for a few minutes over low heat until transparent and slightly golden. Add aspargus chunks and continue cooking for another couple of minutes. Stir continuously so it doesn't burn.
Add the vegetable stock, basil and celery salt. Turn heat up and bring to the boil, then reduce heat and cook, with lid on for approx half an hour. Test and when the asparagus is well cooked, remove from heat and set aside to cool slightly.
Process in a blender until lovely and smooth.
Return to saucepan and add the cream. Do not allow soup to boil. Season to taste with sea salt and freshly ground black pepper.
Add the asparagus tips to soup and serve immediately.
Serve with lovely fresh crusty bread or home made garlic & herb bread.