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.
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