Ingredients
1 tbsp olive oil
½ onion, finely chopped
1 garlic clove, finely chopped
100g/3½oz asparagus, chopped
250ml/9fl oz hot vegetable stock
salt and freshly ground black pepper
2 tbsp double cream
2 thin slices ciabatta, toasted, to serve
Method
1. Heat the olive oil in a medium saucepan, add the onion and fry gently for five minutes, or until soft.
2. Add the garlic and cook for one minute.
3. Add the asparagus and cook for three minutes, or until softened.
4. Add the stock, season with salt and freshly ground black pepper and bring to the boil. Reduce the heat and simmer for five minutes, then stir in the cream.
5. Use a hand blender to blend the soup until smooth.
6. To serve, pour the soup into a cappuccino cup and serve with toasted ciabatta.
