Asparagus soup shots

November 10, 2013 (Last Updated: January 11, 2019)

Recipes Thulisa Martins

Asparagus soup shots

Serves: 4 – 6
Cooking Time: 25 mins


  • 15ml (1 tbsp) SPAR Olive Oil
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, peeled and chopped
  • 1 x 370g tin SPAR Asparagus Medium Spears, drained
  • 250ml (1 cup) vegetable stock
  • 250ml (1 cup) fresh cream
  • salt and freshly ground black pepper, to taste
  • small handful fresh flat-leaf parsley, chopped
  • small handful chives, roughly chopped, to garnish



Heat the oil in a saucepan over medium heat and fry the onion and garlic, 10 minutes. Add the asparagus spears, stock and cream, season to taste and allow to cook, 5 minutes.


Blitz the mixture in a blender until smooth. Stir in the parsley and serve in mini double-walled shot glasses sprinkled with chives.


Do not boil the cream when heating with the rest of the ingredients.

Send this to a friend