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Tuesday, 23 July 2013


Serves 2
Preparation time 20 minutes

This was my first attempt at making asparagus soup, and in just one try it has shot right up to my top 4 favorite ever soups, ranking alongside the great all-time winners leek and potato, Tom Kha and turkish red lentil. 

250g asparagus
1 1/2 T of margarine
1 T olive oil
1 garlic clove, crushed
1 medium onion, roughly chopped
600ml vegetable stock 
1 1/2 cups of fresh spinach
salt and pepper to taste
nutritional yeast to garnish (optional)

Heat the butter and olive oil over medium heat, add the onion and garlic and cook for 5 minutes, until softened. Chop up the asparagus stalks into 1 inch pieces, discarding the woody ends and keeping the tips to one side for garnishing. Add the asparagus stalks to the pan, combine with the margarine, oil and onion and cover for 10 minutes, stirring occasionally. 

Add the spinach and vegetable stock, bring to a boil and remove from the heat. Add salt and pepper to taste. Wait until slightly cooled and blend until smooth. 

Serve hot or chilled with the asparagus tips and nutritional yeast. Delicious with garlic bread!

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