Asparagus soup

Asparagus soup

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  • 4
  • Easy
  • Carb Conscious
  • 5 minutes
  • 15 minutes
  • Woolworths Nitida Sauvignon Blanc 2015


  • 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

Cooking Instructions

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.

Transfer to a blender and blend until smooth.

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

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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