An easy to make, healthy and delicious dinner option, this asparaus soup is given an irresistible gourmet touch by a dash of aromatic and flavourful white wine vinegar.
- 500g asparagus tips
- 1l chicken stock
- 4 spring onion
- 2 tbsp sunflower oil
- 1 tsp white wine vinegar
- 1 tsp sugar
- 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.