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    Spring Soup

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    Spring Soup

    Serves: 4


    • 2 small onions
    • 1 stick celery
    • 1 tbsp olive oil
    • 500g asparagus
    • 500ml stock
    • 3 tbsp crème fraîche, plus an extra scoop
    • Salt and black pepper
    • Chopped chives


    1. Gently fry 2 finely chopped, small onions and 1 stick finely chopped celery in 1 tbsp olive oil for around 15 minutes until softened. Take 500g asparagus and remove the woody ends. Add to a pan of boiling water and cook for around 10 minutes until very soft, then drain.
    2. Prepare 500ml stock and pour a quarter of it into a blender with the celery, onion and asparagus, then blitz. Transfer to a saucepan. Stir in the remainder of the stock and 3 generous tbsp crème fraîche. Season with salt and pepper then serve, adding an extra scoop of crème fraîche and some chopped chives to each bowl.

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