Asparagus Soup

A delicious recipe for using lovely fresh asparagus spears. This bowlful was made from spears picked in the Copped Hall walled garden.

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Asparagus Soup
Course Starter
Cook Time 30 minutes
Servings
person
Course Starter
Cook Time 30 minutes
Servings
person
Instructions
  1. Heat 2 mugs of water in a pan, and add 2 tablespoons of vegetable gravy granules when the water starts to boil. Whisk until they thicken.
  2. Add in the chopped asparagus along with ½ teaspoon of chill flakes, salt and pepper. Simmer for 20 minutes, then mash using a potato masher.
  3. Add in half a cup of double cream and stir, then put back on the heat and stir for one minute. Serve immediately in a bowl with a sprinkle of chilli flakes and some more black pepper.
Recipe Notes

Delicious with some fresh crusty bread!

Recipe by Victoria Robertson

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