Two more delicious and nutritious vegetable soup recipes for you to try and enjoy. If you have a vegetable patch, asparagus and celery are must-grow crops!

Asparagus is perennial so minimum maintenance and also asparagus is often expensive to buy. From the garden it’s definitely cheaper and wholly organic.

Celery can be a little tricky to grow but with the right tender loving care, celery crops will reward you with nutritious food and a wonderful flavouring vegetable.

ASPARAGUS SOUP

Asparagus is a wonderful in-between crop. It will normally be ready to eat after the winter greens and before the first summer lettuce. Make an asparagus soup to reward yourself after a long day in the garden…

INGREDIENTS:
asparagus
butter or margarine
water or stock
seasoning
1 medium sized onion

METHOD:
1. Prepare asparagus and onion and cut into small pieces.
2. Melt butter in saucepan and add asparagus and onions. Cook gently until the vegetables start to soften. Keep the heat low and a careful eye open at this stage. Don’t burn the precious veggies!
3. Add stock and seasoning and bring to the boil. Simmer until vegetables are soft.
4. Either serve as a clear soup or puree the vegetables in a blender or through a sieve. Re-heat gently.

 
CELERY SOUP
This is a vegetable soup recipe you can use when you have a row of celery at the end of the summer that would otherwise die off in the autumn frosts.

INGREDIENTS:
4 stalks of celery, chopped
1-2 oz.(25-50g) butter or margarine
seasoning
flour
1 pint (450mls) of chicken or vegetable stock
8-10 fl.oz. (250-300mls) milk

METHOD:
1. Melt butter in a large saucepan over a low heat.
2. Add chopped celery and gently cook until softened. Don’t overcook.
3. Stir in a couple of ounces of flour. Don’t leave any lumps.
4. Remove from the heat and stir in vegetable or chicken stock, and milk.
5. Return to heat and bring to the boil. Reduce heat and simmer for about 15 minutes or until celery is completely cooked.
6. At this point, seasoning can be added and the soup served straight from the pan, or the soup can be whizzed in a food processor or blender until smooth. Return to the pan to re-heat gently before serving.
Bon Appetit!

Linda x

P.S. This looks sooo yummy. It’s definitely going on my wishlist..

The Soup Book: 200 Recipes, Season by Season

“The Soup Book is packed with plenty of nourishing recipes for every season. Try winter warmers such as parsnip and apple soup or French onion soup, enjoy a light summer lunch of chilled cucumber soup with dill, and make a hearty borscht or pumpkin soup in autumn. The recipes are organised first by season, and then by ingredient, so you can easily find the ideal soup to suit the fresh ingredients you have to hand.”

The Soup Book: 200 Recipes, Season by Season