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Asparagus soup

Thick and healthy soup, which my whole family(incl. 3 year old) loves. We often eat this with bread as a filling main meal. To keep it low in fat, I usually omit the cream when making it for the family or just use a bit of light cream.



  • 1.

    Saute the sliced leek in olive oil in a pot (medium heat) until softened.

  • 2.

    Add the water or stock and bring to boil

  • 3.

    Add potato cubes and fresh asparagus

  • 4.

    Bring to boil then simmer for about 15 min until vegetable softened

  • 5.

    Add canned asparagus and cook for a further 2 minute.

  • 6.

    Remove from heat and put content through blender until smooth

  • 7.

    Pour back into pot and can add optional cream at this stage.

  • 8.

    Salt and pepper to taste.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Other Whites are the best wines to pair with Asparagus soup.


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