- 1 bunch ( save 1/2 tips for garnish) asparagus
- 6 bunches asparagus tips
- 1 splash olive oil
- 1 medium diced white onion
- 4 cloves sliced garlic
- 1 cup dry white wine
- 6 cups ( veg stock will work for vegetarians) chicken stock
- 1 handful spinach
- 1/2 handful parsley
- salt and pepper
- 1 juice and zest lime
- 1 cup (or yogurt) sour cream
- 1 drizzle olive oil
In a medium size soup pot, sauté garlic, onions and olive oil until translucent. Deglaze with white wine and add asparagus.
Add chicken stock and simmer for 30 minutes.
Blend and pass through a fine sieve, season with lime juice, zest, salt and pepper.
Add tips just before serving, garnish with sour cream and olive oil
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