The cafe on the corner » Cream of Asparagus Soup
Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
Ingredients
- 25 g butter
- a little vegetable oil
- 350 g asparagus spears (stalks chopped, woody ends discarded, tips reserved)
- 1 onion (finely sliced)
- 2 garlic cloves (crushed)
- 2 large handfuls spinach
- 650 ml vegetable stock
- 50 ml double cream
- olive oil (for drizzling (optional))
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