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Asparagus soup

By Abigail Donnelly
4
Easy
5 minutes
15 minutes

Ingredients

  • 2 cups cream
  • 2 cups good-quality chicken stock
  • 2 x 170 g Woolworths asparagus spears punnets, trimmed
  • 2 garlic cloves, finely chopped
  • Ground nutmeg, to taste
  • Salt, to taste
  • 4 T Woolworths cultured cream
  • 1 x 100 g Woolworths asparagus tips punnet, blanched
  • 4 T extra virgin olive oil
  • 1 lime, zested

Method

1. Place the cream and chicken stock in a saucepan over a medium heat. Roughly chop the asparagus spears, then add to the saucepan with the garlic and cook for 10–15 minutes, or until tender.

2. Transfer to a blender and blend until smooth.

3. Return the mixture to the saucepan and place over a low heat, then season with nutmeg and salt.

4. Once warm, pour into serving bowls, add a spoonful of crème fraîche to each and scatter over the asparagus tips. Drizzle with extra virgin olive oil and garnish with lime zest.