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chilled cream of asparagus soup with thyme and almonds

Chilled cream of asparagus soup with honey and thyme

Karon Grieve
A super quick and easy asparagus soup recipe that you can serve hot or chilled. It is smart enough for a supper party but easy enough for lunch too.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Soup
Cuisine British
Servings 4 small glasses
Calories 158 kcal

Ingredients
 

  • 1 tbsp olive oil
  • 1 small small onion finely chopped finely chopped
  • 1 clove garlic crushed
  • 1 small potato peeled and diced
  • 600 g asparagus ends trimmed off then chopped into 1cm pieces, reserve some tips for decorating
  • 2 tsp thyme fresh thyme, reserve some for decorating
  • 600 ml vegetable stock or chicken stock
  • 4 tbsp Greek yogurt
  • 2 tbsp flaked almonds
  • salt and pepper to taste
  • 1 tbsp butter
Metric - US Customary

Instructions
 

  • In a soup pan saute the onion in olive oil till softened and add the garlic for last minute of cooking
  • Add the potato, asparagus and thyme and also the stock
  • bring to boil then lower heat and simmer for 15 minutes, season to taste
  • blitz with a hand held blender till smooth and stir in the Greek yogurt
  • Add a little water or more stock if the soup is too thick
  • Let the soup cool completely and chill in the fridge till ready to serve
  • Meanwhile in a small dry pan toast the flaked almonds for about 1 minute till they are golden and aromatic, tip them out on to a saucer
  • Add butter to the hot pan and saute the asparagus tips till tender
  • Serve the chilled cream of asparagus soup in glasses with some asparagus tips on top, a spoonful of Greek yogurt and a sprinkling of the toasted flaked almonds and some thyme leaves

Notes

You can serve this cream of asparagus soup either chilled or as a hot soup.

Nutrition

Calories: 158kcalCarbohydrates: 21gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 617mgPotassium: 623mgFiber: 5gSugar: 6gVitamin A: 1509IUVitamin C: 22mgCalcium: 86mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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