Quick recipe finder Wild mushroom and asparagus soup with balsamic caramelised tomatoes

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 1

Recommended by

2 people

Dietary

Vegetarian

By Richard Phillips From Ready Steady Cook

Ingredients

For the soup

• 1 tbsp olive oil
• ½ onion, finely chopped
• 1 garlic clove, finely chopped
• 100ml/3½fl oz white wine
• 8 asparagus spears, chopped
• 55g/2oz chanterelle mushrooms
• 400ml/14fl oz chicken or vegetable stock
• 100ml/3½fl oz cream
• salt and freshly ground black pepper

For the balsamic caramelised tomatoes

• 1 tbsp olive oil
• 1 tomato, halved
• 2 tbsp balsamic vinegar

To serve

• 1 tbsp Greek-style yoghurt
• 1 tbsp chopped fresh chives

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.