Asparagus Soup
Serves 4
Prep Time 10 mins
Cooking 25 mins
Level low
Ingredients
- 700g Asparagus
- 2 tbsp Extra Virgin Olive Oil
- 350ml Vegetable Stock
- 2 tubs Hanini Creamylight for Cooking, Original
- Salt & Pepper
- Sour Cream
Preheat the oven to 200 degrees celsius. Cut the asparagus ends and season with salt and pepper. Place them in a sheet oven pan and drizzle with the oil. Roast until soft to the touch, for about 10 - 15 min. Heat the vegetable stock and bring to the boil. Remove from heat, add the asparagus and blend slowly with an electrical hand blender until smooth. Return to low heat and add the cream. Blend again just to get a smooth and homogenous finish. Serve warm with some sour cream drizzle and mushroom shavings.
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