“Warm, rich and completely delicious, we're addicted to this soup recipe. It's from the famous SoupWorks chefs and nothing I've made of theirs even goes wrong, they're completely creative and I just keep coming back for more. It sounds unusual with the cheese in a soup but it works magically.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim the bottoms of the asparagus stalks, then cut each stalk in two. Slice the asparagus stalks into 1cm sections, and reserve the tip sections in a bowl.
  2. Melt the butter in a large pan over gentle heat. Add the shallots, celery and leeks, cover and sweat until soft. Meanwhile, heat up the stock in a separate pan.
  3. Stir the flour into the vegetables, then add the stock and asparagus stalks and simmer for 10 minutes. Add the gruyere and blend in a food processor. Return the soup to the pan, add the asparagus tips and simmer for 5 minutes. Pour in the cream, simmer briefly to bring the soup back up to temperature, and serve sprinkled with tarragon.

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