Asparagus & Roasted Garlic Soup – Delia Online Soup Maker Winner (Number 1)

By Chris Bennett | 16/07/2012 | Posted in Kitchen, Recipes

As regular visitors to ‘Home of the House Proud’ will be aware, we have been working very closely with Delia Online and Christian Aid to support the ‘Super Soup Lunch’ which saw events take place across the country several weeks ago (on Friday 25th March).


Throughout March, visitors to Delia Online were invited to upload their favourite soup recipe to the website for the chance to win a Morphy Richards Soup Maker. In total, there were five Soup Makers up for grabs. The winners have now been announced and over the course of the next five days, we’re going to bring you a winning recipe each day. Today’s recipe is for a delicious Asparagus and Roasted Garlic Soup and was submitted to Delia Online by Michelle Platman.

Asparagus & Roasted Garlic Soup



Asparagus and Roasted Garlic Soup. Please Note: Image is for illustration purposes only and is not of the actual recipe.

(Serves 4)
Start preparation the previous day, if possible. Pre-heat oven to 1800C/3500/Gas Mark 4
(If you haven’t got much time, then you can use any commercial ready-to-use chopped garlic or garlic paste.)


1x Large glass jar, sealable (e.g. a Kilner jar)
3x Heads of good quality garlic
1 Pint extra virgin olive oil
3-4 sprigs of fresh rosemary
1x Large onion, peeled and finely sliced
1 lb good asparagus (if using older, more stringy asparagus, double the quantity)
Cut into 2” pieces
1 tbsp plain flour
1½ Pints good vegetable stock
Salt, white pepper
¼ pint single cream

To garnish:
2x Tbsp fresh flat leaf parsley, chopped
Zest of 1 lemon, grated
Garlic croutons (optional)


  • Sterilise the glass jar by putting it in the oven for 10 minutes. Remove from oven and allow to cool
  • To roast the garlic, remove excess papery skin from the garlic heads and put them into a small baking tin, with three tbsps of the olive oil. Roast for 15-20 minutes, or until they are all soft. Remove from oven and allow to cool. Trim off the top 1 cm of garlic heads. Pack the garlic and springs of rosemary into the sterilised jar and completely cover the garlic with the remaining olive oil. Seal the jar and leave overnight
  • The next day: Heat 4-5 tbsps of the olive oil from the jar in a saucepan until hot
  • Cook the chopped onion gently in the pan for about 5 minutes
  • Peel and finely chop 4 cloves of the roasted garlic and add to the pan
  • Cook gently for a further 5 minutes, without colouring
  • Add the asparagus and cook gently for 2 minutes
  • Stir in the flour and cook gently for 2 minutes
  • Gradually add the stock, stirring all the time. Cover, bring to the boil and simmer gently for about 15-20 minutes, until the asparagus is soft. Cool a little, then puree in a liquidiser until very smooth
  • Pass through a fine sieve to remove any stringy fibres
  • Add the cream and reheat gently, but do not boil, as this will curdle the soup
  • Season to taste and serve garnished with chopped parsley, lemon zest and garlic croutons. This soup is delicious chilled, too. It freezes beautifully

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