Celery & Asparagus Soup

Celery & Asparagus Soup

Fortunately, fresh asparagus and celery fall into the same season so this is one to make when the produce is plentiful and cheap.
ServesPrep / Cooking TimeDifficulty
4 40 minutes 1

A lovely thick tasty soup, filling served with crusty bread or croutons atop. A great way to get some good veggies into the kids!

Tip:

If you want to cook a larger quantity, simply pop it into a Lock and Lock container and pop in the freezer for when you want it.

 

Ingredients

Complete head of celery, washed and roughly chopped, including the leaves and heart
12 Asparagus tips
40g butter
2 litres of hot chicken stock
200ml single cream
Salt and freshly ground black pepper
Few celery leaves tips and three asparagus for decorating

Method

  • In a large heavy based saucepan melt the butter, then add the celery and cook on medium heat for 10 minutes stirring occasionally
  • Add the chicken stock and bring to a simmer and continue to simmer for 30 minutes
  • After the 25 minute mark add the asparagus and continue to cook for the last 5 minutes
  • Season to taste with the salt and pepper. Take off the heat.
  • Using a stick blender or liquidizer blend the soup and then pass through a sieve into a clean saucepan
  • Bring the soup back to the boil and then take off the heat
  • Add the single cream (low fat if you are watching your waistline!) and blend in well.
  • Pour into warmed soup bowls and garnish with garlic and herb croĆ»tons and a few celery leaves and those asparagus tips.
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