I recently watched a vlog on YouTube where a family went in to Aldi for their weekly shop and they picked up Asparagus for 89p a bunch. To be honest, I didn’t know they were in season any more – my local farms had signs out months ago and thought I had missed the boat and know an asparagus harvest can be unpredictable. So the following Saturday, I headed to my local one and bought 3 bunches. Cheaper than chips, I thought. And as an added bonus, I posted on my I LOVE SW Soup Facebook Support Group to tell everyone that leeks were an incredible 29p for a pack of 3! Unheard of! So I stocked up on most veg they had to offer. If you go now, they may still have such great deals.
So since I saw them, I have had my heart set on old favourite, Cream of Asparagus which I don’t have often enough, nor do I see it available on menus. And of course, as usual I wanted to do it in fat free, fresh and Slimming World friendly syn free fashion.
Here is my version which I am loving at the minute. It is packed with Vitamin C & Folic Acid.
Don’t forget that this recipe fits perfectly in my Morphy Richards Soup Maker as I can do the prep, pop it in and carry on with my day to day jobs then come back to it when it’s done all the hard work for me – and less washing up! If you don’t have one, then don’t worry – a pan and blender is just fine! Or perhaps you may want to try leaving it in a slow cooker on low and blend when you get home?
Also, the recipe video will be LIVE on Thursday as it is Easter Friday this week – I hope you all have a fantastic slightly chocolatey weekend 🙂
500g Asparagus sliced – remove woody ends – see my video for help or step 1.
1 White onion, diced (200g)
2 cloves garlic, minced
1 celery stick, sliced (70g)
1 large leek sliced, white parts only (210g)
1tbsp lemon juice
Dollop of Fat Free Fromage Frais
3 chicken stock cubes
Generous amount of seasoning
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1. Remove the woody ends holding the centre of each stick, the other hand holding the thicker woody end, bend and it will snap – the part that snaps needs discarding – do not add it to the soup as it will make the soup stringy.
2. Spray a deep based pan with frylight and add all the vegetables, garlic, seasoning and thyme and saute on medium to low heat for 10 minutes, stirring occasionally – reserve some asparagus tips for presentation if preferred.
3. Now add all of the ingredients to the Soup Maker if using (except the fromage frais) and set to smooth. If not using a soup maker, just add the same ingredients to your pan and simmer for 15-20 minutes and blend.
4. Once blended, add a good dollop of fromage frais and blend again.