Quick & Easy

Cream of asparagus soup

A smooth, savoury soup delicately seasoned with fresh chervil, cream of asparagus soup is silky and delicious.
Creamy zucchini soup
1H 15M



1.Melt butter in a large saucepan; cook onion and leek on medium heat, stirring occasionally, about 10 minutes, or until soft.
2.Add asparagus, potatoes and stock. Bring to the boil; simmer, covered, stirring occasionally, about 25 minutes, or until vegetables are very tender.
3.Blend soup mixture, in batches, until smooth. Place a large, fine sieve over a large bowl. Pour soup through sieve.
4.Just before serving, return soup to same cleaned pan. Stir in cream (reserving just a little), salt, pepper and extra asparagus; cook to heat through.
5.Serve soup with reserved cream swirled through and topped with chervil leaves.

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