International dishesSoupsEurope and North Americaabout 40 minutes
Creamy asparagus soup gives a smooth green bowl, clean and lightly sweet with a hint of celery. The difficulty is simmering it long enough for the asparagus to soften while it keeps its bright color.
Cook the celery, garlic and onion in butter for 2 minutes to bring out the aroma before the asparagus goes in. Simmer it with chicken stock for 20 to 25 minutes over a low flame, then blend it with the milk.
This batch weighs about 1.4kg, at roughly 39 calories per 100g.
Method
Wash the asparagus and cut it into lengths. Wash the celery and slice it thinly. Peel the onion and chop it finely. Wash the cilantro and chop it small.
Melt 2 tablespoons of butter, then add the celery, 1/2 teaspoon of minced garlic and the onion and cook for about 2 minutes.
Add the asparagus and chopped cilantro, then season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Pour 350ml of chicken stock into the pot and simmer with the asparagus for about 20 to 25 minutes over low heat.
Transfer the asparagus to a jug blender and blend it smooth with 300ml of oat milk.
Pour the soup into bowls and serve hot.
Tips
Choose asparagus with straight, firm stalks and deep green or faintly purple tips.
Blending twice and passing the soup through a sieve makes it noticeably smoother.
Chicken stock can be replaced with the same volume of homemade chicken cooking liquid.
Let the asparagus cool a little before blending, since blending it boiling hot sprays out of the jug.
Reheat the soup over low heat with steady stirring, as a hard boil makes it split.
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