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Emerald Soup


A delicious and starter soup or for a larger serving try having a bigger bowls with a crusty buttered baguette

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Rate this recipe 3.4/5 (140 Votes)


  • 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


servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 10mins
Cost Average budget


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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