+ Good – Recipe

++ Better – For added asparagus flavour, griddle some in-season stalks until lightly charred and serve on top as a garnish

+++ Best – When asparagus is in season (late April to mid-June), leave out the soup mix and make from scratch with fresh veg

Asparagus, Broad Bean & Marjoram Soup

Food Quick Meals Starters British

Vibrant green and seasonal ingredients make this soup a Spring/Summer crowd pleaser!

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Prep: EASY

10 Servings

Ingredients

• 500g broad beans

• 5g marjoram plus extra leaves for garnish

• 250g Knorr Professional Classic Asparagus Soup

• 50ml olive oil

Method

Shell the broad beans and reserve a few for garnish.
Pour 2.5l water into a pan, add the marjoram and bring to the boil.
Whisk in the Knorr Professional Classic Asparagus Soup then reduce the heat and simmer for 2 mins.
Add the broad beans and simmer for 5 mins. Remove from the heat and blend.
For service, reheat the soup and garnish with a drizzle of olive oil, the reserved broad beans and marjoram leaves.