May 17, 2013


Serves 4


5 sprays Cooking Spray, Calorie Controlled
4 medium Spring Onions, finely chopped
400 gms Asparagus, Raw, chopped
900 ml Stock, Fresh, vegetable
100 gms Cheese, soft, low fat
3 tbs Milk, Skimmed
1/8 tsp Black pepper


1.Spray a large saucepan with calorie controlled cooking spray. Add the spring onions and cook over a medium heat
for 2-3 minutes, until softened.
2.Add the asparagus and stock, bring up to the boil, then reduce the heat. Cover and simmer for 20-25 minutes.
3.Transfer the soup to a blender and add about two-thirds of the soft cheese. Blend until smooth. Alternatively
use a hand-held stick blender to puree the mixture in the saucepan. Reheat gently. Season.
4.Mix the reserved cheese with the milk to give a smooth consistency. Ladle the soup into warmed bowls, swirl the
soft cheese mixture on top and serve at once, sprinkled with a little extra black pepper.


La Femme
The recipe, as you see, is originally for Asparagus alone.  This particular week Bangsar Village Grocer were charging such an extortionate price for imported Asparagus that I decided to substitute frozen peas for a proportion (about half) to fit in with the budget for the wine lesson.  It turned out to be a really nice change!

Wine Matching
I specifically wanted an Asparagus recipe to match the Sauvignon Blanc from Chile which I understood would have some vegetal notes but also good acidity and character.

Le Vin:
Colchagua Estate, ( Sauvignon Blanc), Vina Sutil,  Curico Valley, Chile, 2011 MYR44


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