Served in small glasses or bowls, this soup makes an elegant starter at a picnic or alfresco dinner. It is easy to transport in a Thermos or large glass jar.
|2 bunches||Asparagus (Main)|
|1 small knob||Ginger|
|1 handful||Coriander, stems and leaves separated|
|1 drizzle||Olive oil|
|2 cups||Stock, hot (Main)|
|1 drizzle||Cream, as much as needed, according to taste|
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- Evenly chop asparagus, spring onions, garlic, ginger and coriander stems.
- Reserving the asparagus tops, gently fry the rest in a little olive oil to soften, then add hot stock and simmer 7 minutes until asparagus is tender. Add the asparagus tops and a handful of coriander leaves and cover the pot to cool a little.
- Blitz until smooth, adding a little cream as you go (pass through a sieve if you like a super smooth soup). Chill and take to picnic in a thermos or large jar.