Asparagus Soup

Asparagus soup made in the microwave has a wonderfully bright colour and, although the timing is similar to making it in a saucepan, the final result gives a more intense, rich asparagus flavour.

Keeps well in the refrigerator for several days.

Serves 4.

Preparation time 15 minutes. Cooking time 18 minutes.

We used the Tellfresh® Microsafe® 1.5 litre round storer with steaming rack and the Microsafe® jug.

500 grams asparagus, tough ends trimmed
1 onion
1 tablespoon olive oil
2 cups light chicken or vegetable stock
seasoning of salt and pepper to taste
Remove tips from the asparagus and set aside for later. Place stalks onsteaming rack in 1.5 litre storer. Pour ½ cup hot water over asparagus.Put lid on storer with red vent open. Microwave on high for 3 minutes.

Drain (but keep the liquid). Cut stalks into small pieces. Place in jug with onion and oil. Stir. Put lid on jug with pourer open. Microwave on high for 5 minutes. Remove lid and add stock and the liquid from cooking the asparagus. Put lid on with pourer open. Microwave on high for a further 10 minutes. Remove, let rest for 2 minutes. Leave the flap open while the food is hot.

Process or use a hand-held electric blender to make a puree. Add the asparagus tips. Season to taste and reheat in microwave in the Microsafe® jug with lid on and pourer open or, for individual servings, in small Microsafe® storers with red vent open.

Optional: When serving, drizzle the top with a little low-fat cream to give a richer taste.