This Asparagus Soup is in the Wylde Kitchen Cookbook. Soup is the best! I love soup. This Asparagus Soup was a complete winner. Recipe tested by some lovely people, they only had good things to say about this dish and it’s so good for you. Here are some of the comments:
“Deliciously creamy and very tasty without being an overpowering asparagus flavour. Could easily give to my kids.”
“Super creamy and subtle flavour.” “Perfection.” “Just the right amount of flavour.”
asparagus
“Asparagus inspires gentle thoughts.” Charles Lamb
Asparagus Soup
Serves 6
Ingredients
4 x bunches of asparagus
1 x brown onion
2 x cloves garlic
4 x cups vegetable stock
1/2 cup raw cashews
salt and pepper to taste
What do I do now?
Roast the asparagus, brown onion (peeled and cut into quarters) and the garlic (peeled) in the oven on 200 degrees celsius for about 15 minutes. Remove from the oven and place in a pot with the vegetable stock.
Remove a couple of the best looking asparagus tips to garnish – set aside.
Simmer the remaining asparagus, onion and garlic for about 10 minutes.
Remove from the heat. Allow to cool and then blend with the cashews in a food processor nutria-ninja or similar until smooth.
Add salt and pepper to taste – serve and enjoy!
What else do I need to know?
This is a very tasty and delicate flavour. You can taste the asparagus – it’s a fresh and delicious soup.
Freezes well (without the garnish of asparagus tips).
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