July 29, 2016


Olive oil - 1 tbsp
Butter - 2 tbsp
Onion - 1 (finely chopped)
Canned asparagus spears - 350 g (drained)
Vegetable stock - 4 cups
Ground coriander - 1/4 tsp
Lemon juice - 1 tbsp
Sour cream - 3 tbsp
Sea salt
Freshly ground black pepper


  • Heat oil and butter in large saucepan, add onion and cook until softened. 
  • Add asparagus spears, Chicken stock, coriander and lemon juice. Bring to boil then reduce heat and allow to simmer 10 minutes.
  • In a food processor puree asparagus and stock mixture until smooth; return to saucepan. Stir through sour cream and seasoning, gently reheat, then serve.

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