Asparagus Soup w/ Wild Garlic
Serves: 6
  • 1 lb 2 oz fresh asparagus
  • 6¼ cups gluten/wheat free vegetable or chicken stock
  • ⅞ cup dry white wine
  • sea salt and freshly ground black pepper
  • large handful of wild garlic leaves with flowers if possible or, if you cannot find wild garlic, fresh chives with flowers*
  1. Cut the asparagus into shortish pieces and put in a large pan with the stock and white wine. Bring slowly to the the boil and simmer, covered, for 30 minutes. Purée in a food processor and season to taste with the salt and pepper. When ready to serve, reheat the soup gently.
  2. Remove the stems and chop garlic leaves quite small. Stir into the soup before serving and scatter the flowers over the tureen or each bowl.
*If you are like me and can't find wild garlic leaves, simply top the soup with fresh chives, and feel free to cook some garlic into that soup!
Recipe by Go Dairy Free at