Smooth asparagus soup with a scoop of olives


Ingredients 9
Servings 4
Time

Ingredients

  • 30
    ml
    butter
  • 1
    onion, chopped finely
  • 3
    garlic cloves, crushed
  • 500
    g
    fresh asparagus, washed, trimmed and chopped
  • 500
    ml
    prepared vegetable stock
  • 250
    ml
    cream
  • salt and freshly ground black pepper
  • 4
    slices well-ripened Camembert
  • 125
    ml
    black olives, halved
 

Method

 
Gently heat the butter in a pan and cook the onion and garlic until soft. Add the asparagus and sauté for 2 minutes. Add the stock and simmer for about 10 minutes. Blend until smooth. Add the cream and season. Serve in warm bowls with a slice of Camembert an stir in a scoop of olives.
 

 

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