Asparagus Cream Soup
An easy asparagus cream soup recipe made with a dash of white wine vinegar for a rich aroma, this delicious vegan dish is a healthy option full of flavour.
Wine pairing: Zelna Winery's harmonious Organic Olaszrizling, with its complex aroma of tropical fruits and elderflower cordial, rounded out by an appealing flinty, smoky note and a lively acidity, 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 stock into a food processor, add the roasted vegetables and liquidise thoroughly.
Pour into a pot, add the rest of the stock together with the white wine vinegar and sugar, then bring to a boil.
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