Creamy White Asparagus
Soup

Kingfisher White Asparagus Spears
425g (DW 230g)Creamy White Asparagus
Soup
Ingredients:
- 450g Kingfisher White Asparagus (drained)
- 4 tablespoons butter
- 1 spring onions, thinly sliced
- 1 clove garlic, finely chopped
- 200g potato, peeled and diced
- 1l chicken stock
- 1 teaspoon cajun seasoning
- 1 small bay leaf
- ½ teaspoon dried leaf thyme
- ½ teaspoon sugar
- Freshly ground nutmeg (to taste)
- 1 tablespoon double cream
- Freshly ground black pepper, to serve (optional)
- Olive oil, to serve (optional)
Directions:
- In a large saucepan, melt butter over medium heat. Add the spring onions, stir and cook for about 3 minutes until soft.
- Add the garlic and cook for 1 minute longer.
- Add the Kingfisher White Asparagus, potato, chicken broth, Cajun seasoning, bay leaf, thyme, and sugar; bring to a boil. Cover, reduce heat to simmer and cook, stirring occasionally, until potatoes are tender.
- Carefully blend the hot mixture in small batches.
- Add cream and the nutmeg (to taste) and heat through. To serve, place 2 Kingfisher White Asparagus spears cut in half, sprinkle with a freshly ground pepper and a drizzle of olive oil.