PersonalPoints™ per serving
Smooth and creamy, this delicious soup makes the most of the asparagus season. It's a lovely and light lunch.
Calorie controlled cooking spray
4 medium, finely chopped
400 g, chopped
Fresh Vegetable Stock
900 ml, vegetable
Low Fat Soft Cheese
- Spray a large saucepan with calorie controlled cooking spray. Add the spring onions and cook over a medium heat for 2-3 minutes, until softened. Add the asparagus and stock, bring up to the boil, then reduce the heat. Cover and simmer for 20-25 minutes.
- Transfer the soup to a blender and add about two-thirds of the soft cheese. Blend until smooth. Alternatively use a hand-held stick blender to puree the mixture in the saucepan. Reheat gently. Season.
- Mix the reserved cheese with the milk to give a smooth consistency. Ladle the soup into warmed bowls, swirl the soft cheese mixture on top and serve at once, sprinkled with a little extra black pepper.