- 2 lb IQF English Asparagus
- 2 tbsp extra virgin olive oil
- 2 tbsp Butter
- 300g IQF Onion Diced
- 5g IQF Diced Garlic
- 300g IQF Celery diced 10mm
- 2 sprigs Thyme (stripped)
- 1 litre chicken or vegetable stock
- 200ml double cream
- squeeze of lemon juice
In a large pan sweat down the onion, celery, garlic and asparagus with the butter, add a pinch of salt and pepper.
once softened add the Thyme and stir for a couple of minutes.
Heat the stock and pour over the vegetable mix, just enough to cover it.
Simmer this for around 2-3 minutes then blend the soup while still hot.
Pass the soup through a strainer and discard the pulp, the soup should be smooth and slightly creamy in texture, if it is too thick then blend a little more of the remaining stock into it.
adjust the seasoning to taste and add the squeeze of lemon juice.
Add the cream when the soup is not too hot and stir in well.
To serve just add a light drizzle of olive oil on top.