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Composition My Creamed Roast Garlic, Asparagus & Spinach Soup:
- You need 300 g for Asparagus chopped
- Prepare 2 - large handfuls of baby spinach
- You need 1 - +1/2 pint Boiling Waterw
- Require 1 for veg stock
- Give Pinch salt
- Provide 4 tbls - Double cream
- Give 1/4 Tsp - Black cracked Pepper
- Give 3 for large Garlic cloves
- Give 1 tbls Butter
My Creamed Roast Garlic, Asparagus & Spinach Soup how to cook:
- Cook the garlic cloves in foil with the butter in the oven for 15 minutes.
- Add the chopped Asparagus in a sauce pan in the boiling water add veg stock cube crumbled in salt and pepper. Bring to the boil and simmer for 20 minutes. Then add spinach.
- Next add the roasted Garlic and any butter left then Spinach and dried veg stock, mix in simmer for 10 minutes add the
- Add the soup to a blender and blend for 2 minutes then on the fastest speed for 1 minute.
- Empty the blended soup back to the saucepan leave to cool for a little bit then add the double Cream. Stir bring to the boil then serve add a little fresh parsley and a swirl of cream for the finish.
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