Asparagus soup
1
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Smooth and creamy, this delicious soup makes the most of the asparagus season. It's a lovely and light lunch.
Ingredients
Calorie controlled cooking spray
5 spray(s)
Spring Onions
4 medium
Asparagus, raw
400 g
Fresh Vegetable Stock
900 ml
Low Fat Soft Cheese
100 g
Skimmed Milk
3 tablespoon(s)
Black pepper
⅛ teaspoon(s)
Instructions
1
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.
2
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.
3
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.
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