Asparagus and Roast Garlic Soup

A sweet asparagus soup, with a good kick of garlic for good measure!



Serves 4


4 tbsp extra virgin olive

1 sprig fresh rosemary

4 cloves of roasted garlic (garlic cloves roasted in their skins at 200c until browned slightly and softened)

1 medium onion, finely sliced

450g fresh asparagus, cut

1 tbsp plain flour

850ml vegetable stock

Salt & freshly ground pepper

150ml single cream


  • Heat 4tbsp of olive oil with a sprig of rosemary & cook the onions gently in a covered saucepan for 5 mins, remove the rosemary.
  • Peel & finely chop the roasted garlic & add to the pan. Cook gently for a further 5 min, without colouring.
  • Add the asparagus & cook gently for 2 min.
  • Stir in the flour & cook gently for 2 min.
  • Gradually add stock, constantly stirring.
  • Cover, bring to the boil & simmer gently for about 15 – 20 min.
  • Puree until very smooth. Pass through fine sieve to remove stringy fibers.
  • Add the cream & reheat gently but do not boil, as the soup will curdle.
  • Season to taste. Serve garnished with chopped parsley, lemon zest & garlic croutons.