Emerald Soup
A delicious and starter soup or for a larger serving try having a bigger bowls with a crusty buttered baguette
Ingredients
- A bunch of Asparagus (say 10 stalks)
- A few fistfuls of fresh spinach
- 1 onion
- 2 garlic cloves
- 1/2 pint of chicken stock
- 280ml double cream
- lots of pepper
- a couple of pinches of salt
Details
servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 10mins
Cost Average budget
Preparation
Step 1
Chop eveything that needs chopping and chuck everything in the blender/food processor, keeping a few asparagus heads to one side and a small amount of cream.
Once blended pop it in a saucepan with the asparagus heads and heat on a medium flame for around 10 minutes.
Step 2
To serve you can either serve alone as a starter or with warm buttered bread, and once in the bowls you can use the last little bit of cream to drizzle on a heart or a swirl!
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