Asparagus soup


  • 25g (1oz) butter
  • 2 shallots, peeled and finely chopped Seasonal ingredient
  • 1 large potato, peeled and diced
  • 2 sprigs fresh thyme
  • 500ml (17fl oz) vegetable stock
  • 500g (1lb) asparagus
  • 200ml (7fl oz) dry white wine, e.g. Chardonnay
  • 100ml (3.5 fl oz) single cream (optional)
  • ground black pepper



Heat the butter in a medium pan and fry the shallots over a gentle heat until soft. Add the potato, thyme and stock. Bring to the boil and simmer for 5 minutes until tender.

Cut off the asparagus tips and reserve. Cut off and discard any woody stems from the asparagus, then cut the remaining stems into 4cm (1½) chunks and add to the stock with the wine. Bring to the boil and simmer for about 8 minutes until the asparagus is tender.

Using a hand blender or liquidise, purée the soup until smooth. Steam the asparagus tips for 4-5 minutes, then add to the soup just before serving. Pour into small bowls with a swirl of cream and a grind of black pepper