Cream of Asparagus Soup


Cream of asparagus soup


  • 1 bunch asparagus trimmings, including tough stalks etc.
  • 100g onion, chopped
  • 1 clove garlic, chopped
  • 60g butter
  • 1 tablespoon flour
  • 500 ml water
  • 6 tablespoon double cream
  • 1 tablespoon parsley, chopped


Cut the trimmings into 2cm lengths. Soften the onion and garlic in the butter in a covered pan. Stir in the flour. Add the asparagas water and trimmings. Simmer for 30 mins to an hour to extract maximun flavour from the trimmings. Blend and pass through a sieve to remove any stringy bits. Season to taste and add more water if too thick. Return to the cooker and heat through, do not boil. Stir in the parsley and cream and garnish with croutons.


Photo Credit: Jonny Hughes @jonny2love
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