Asparagus soup with crème fraîche
Tuck into Phil Vickery's delicious but simple soup, which is good served chilled or warm.
Serves: 4 peoplePreparation time: 15 minutesCooking time: 20 minutes
Ingredients
2 onions, finely chopped1 large potato, peeled and cubed1 leek finely chopped50g baby spinach leaves1.2 litres water2 x 10g vegetable stock cubes500g cooked, chilled and very green asparagus100g browned, flaked almonds200g crème fraiche6 tbsp chopped chives
Method
Cook onions, leek and potato in vegetable stock until tender and then cool
Add cooked ,chilled asparagus and spinach and liquidise
Add salt and pepper, creme fraiche, chives and toasted almonds
Get Phil's asparagus, basil and Parmesan pasta recipe
Indulge with bubble and squeak with asparagus and butter sauce