Green soups can be nice too! British grown asparagus are only available for a very short time, so make the most of it while you can!

Preparation

Clean and chop the asparagus, keeping the tops aside. Place the chopped asparagus together with the frozen peas in a pan with 1 litre of water and the stock cubes. Boil for about 5 minutes or until tender.

To make the omelette mix together the eggs, 4 tbsp soya cream, chives and salt and pepper. Heat some olive oil in a frying pan and bake the omelette. Cut in strips.

Puree the soup with the rest of the soya cream, add the asparagus tops and season to taste. Heat until piping hot. Serve and add the omelette strips on top.
Great with a French stick!

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegetarian
• Gluten free
• Dairy free

Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.

Cream of Asparagus Soup

Cream of Asparagus Soup

Ingredients

Vegetarian recipe
Gluten free recipe
Dairy free recipe

Please Note: May still contain traces of gluten, egg and dairy or other allergens.


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