Anna's Kitchen - Asparagus Soup

AO / 25 April 2017


25g butter

1 tbsp avocado oil

350g asparagus, chopped (reserve a few tips and discard the very woody ends)

3 shallots finely sliced

2 garlic cloves, crushed

2 large handfuls spinach

700ml vegetable stock

Olive oil for drizzling


Heat the butter and avocado oil in  a large saucepan and fry the asparagus tips for a few mins until soft. Remove and set aside.

Add to the pan the shallots, asparagus stalks and garlic and cook for 5-10 mins until soft. Stir through the spinach, pour over the stock, bring to the boil and the blitz in a food processor or with a hand blender.

Season to taste and add hot water if too thick until desired consistency is achieved.

Ladle into bowls and sprinkle with the asparagus tips and olive oil.

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