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Recipe of the week: Asparagus Cream Soup by Michelle

This fabulous soup is creamy, rich and delicious. It’s easy to make and sure to please (almost) everyone. It is vegetarian but can easily be made vegan, too (see below). 9 Elms Wines directors, Akos and Michelle, loved it. Enjoy with a glass of your favourite Sauvignon Blanc - supplied by us, of course

Ingredients

Preparation

400g asparagus, peeled, diced small

 

100g potatoes, diced small

 

50g onions, diced small

 

1 garlic clove, minced

 

1 Tbsp olive oil

 

700g water

 

1 vegetable stock cube 

 

1 – 2 pinches ground black pepper, to taste

 

50g spreadable cheese

 

50 – 100g sour cream

 

3 sprigs fresh parsley, leaves only, chopped

 

1.   Heat the oil over a medium heat, add onions and garlic and sauté until softened.

 

2.   Add the asparagus, potatoes, 300g water, stock cube and black pepper and bring to a slow boil, leaving to simmer for about 15 minutes until vegetables are soft.

 

3.   Stir in the cheese and sour cream.

 

4.   Simmer for a further 5 minutes.

 

5.   Blend everything in a blender until a smooth consistency is achieved.  Add additional water if you prefer a thinner soup. 

 

6.   Sprinkle with parsley and serve hot.

 

Hints/Tips:

We don’t add additional water as we enjoy our quick thick and creamy!

 

Replace sour cream and spreadable cheese with vegan versions.  It still tastes great!

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