Cream Of Asparagus Soup

1. 1

   Reserve 6 asparagus tips for garnish. Chop the remaining asparagus. Heat oil in a medium saucepan on medium-high heat. Add the vegetables and saute for 5-6 mins. Add the stock and nutmeg. Season. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 mins until the vegetables are soft.

2. 2

   Meanwhile, cook the asparagus tips in boiling salted water for 1-2 mins then drain and refresh under cold water. Slice the tips in half.

3. 3

   Stir the cream into the soup and season. Transfer to a blender and puree until smooth. Divide the soup among bowls or cups. Garnish with the asparagus tips, cheese, chervil leaves and black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.