Wild mushroom and asparagus soup with balsamic caramelised tomatoes


For the soup
For the balsamic caramelised tomatoes
To serve

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the soup, heat the oil in a pan and gently fry the onion and garlic for 2-3 minutes.

  3. Add the white wine and simmer for 2-3 minutes, then add the asparagus and mushrooms and cook for 3-4 minutes.

  4. Add the stock and simmer until the asparagus stems are tender, about five minutes. Stir in the cream and season, to taste, with salt and freshly ground black pepper. Using a hand-held blender, blend until smooth.

  5. For the balsamic tomatoes, heat the oil in an ovenproof pan and fry the tomato halves for about a minute. Pour over the vinegar and place in the oven to roast for about 7-8 minutes.

  6. To serve, place the two halves of tomato on top of each other in a shallow soup bowl and pour the soup around the edges. Top the tomato with the yoghurt and fresh chives and serve.

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This recipe is from...

Ready Steady Cook bbc_two Ready Steady Cook

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