Asparagus soup

Recipe submitted by JT41

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.

Ingredients
  • 1 table spoonolive oil
  • 1 whole leek - finely sliced
  • 1 large potato - peeled and cubed
  • 1 bunch of fresh asparagus - coarsely sliced
  • 1 425 g can of asparagus
  • 1.2 L of water or chicken or vegetable stock
  • salt and cracked pepper to taste
  • 1/2 cup of cream (optional)
Method
  • Saute the sliced leek in olive oil in a pot (medium heat) until softened.
  • Add the water or stock and bring to boil
  • Add potato cubes and fresh asparagus
  • Bring to boil then simmer for about 15 min until vegetable softened
  • Add canned asparagus and cook for a further 2 minute.
  • Remove from heat and put content through blender until smooth
  • Pour back into pot and can add optional cream at this stage.
  • Salt and pepper to taste.
Serves 4Preparation 10minsCooking 20mins
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