Asparagus Cream Soup
An easy to make, healthy and delicious dinner option, this asparagus soup is given an irresistible gourmet touch by a dash of aromatic and flavourful white wine vinegar.
Wine pairing: Figula Winery's harmonious Balatonfüredi Olaszrizling, with its complex aromas of white flowers, lemon and lime, followed by a delicately balanced fruity palate, makes for an elegant accompaniment to the soup.
- Place the asparagus tips and spring onions in a large dish. Sprinkle with the olive oil, salt and pepper and shake well, then bake in an oven for 35-40 minutes at 180-200 degrees Celsius.
- Stir a couple of times while baking to ensure that they roast evenly. When ready, allow to cool to around room temperature.
- Pour half of the chicken stock into a food processor, add the roasted vegetables and liquidise thoroughly.
- Pour into a pot, add the rest of the chicken stock together with the white wine vinegar and sugar, then bring to a boil.