Total Time
45mins
Prep 25 mins
Cook 20 mins

Warm, rich and completely delicious, we're addicted to this soup recipe. It's from the famous SoupWorks chefs and nothing I've made of theirs even goes wrong, they're completely creative and I just keep coming back for more. It sounds unusual with the cheese in a soup but it works magically.

Ingredients Nutrition

Directions

  1. Trim the bottoms of the asparagus stalks, then cut each stalk in two. Slice the asparagus stalks into 1cm sections, and reserve the tip sections in a bowl.
  2. Melt the butter in a large pan over gentle heat. Add the shallots, celery and leeks, cover and sweat until soft. Meanwhile, heat up the stock in a separate pan.
  3. Stir the flour into the vegetables, then add the stock and asparagus stalks and simmer for 10 minutes. Add the gruyere and blend in a food processor. Return the soup to the pan, add the asparagus tips and simmer for 5 minutes. Pour in the cream, simmer briefly to bring the soup back up to temperature, and serve sprinkled with tarragon.