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How to make asparagus and spinach soup topped with chive crème fraîche

The Independent logo The Independent 15/09/2019
a bowl of food on a plate © Provided by Independent Digital News & Media Limited

Asparagus and spinach soup topped with chive crème fraîche

Everyone loves soup, and this is a gorgeous soup with a fantastic colour and very good for you. It’s also great to make in advance and to eat on the go.

Prep: 10 mins

Cook: 15-20 mins

Serves 4

12 asparagus spears

1 tsp olive oil

50g unsalted butter

1 medium white onion diced

1 clove garlic, crushed

800ml vegetable stock

100g spinach

4 tbsp crème fraîche

2 tbsp freshly chopped chives

Prepare the asparagus by removing the hard stems (keep four of the asparagus heads for garnishing the soup), then finely chop the rest.

Fresh raw green Asparagus on wooden chopping board © getty Fresh raw green Asparagus on wooden chopping board Place a saucepan on the heat, add a little olive oil and the butter, then add the diced onion and garlic sweat for 5 minutes on a low heat.

Now add the chopped asparagus and continue to sweat for another couple of minutes. Add the vegetable stock, bring to the boil and simmer for 20 minutes. Add the spinach to the soup and simmer for 2 minutes, then remove from the heat and put into a blender and blitz in batches.

Woman tasting soup while cooking © getty Woman tasting soup while cooking

Once the soup is blended, strain through a sieve to remove any lumps. Mix the crème fraîche with the chopped chives and a touch of salt and pepper to taste.

Gallery: 15+ soup recipes that won't ruin your keto diet(Delish)

To serve, pour the hot soup into a bowl, add a spoonful of the chive crème fraîche and top with a reserved asparagus head.

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