Puree in food processor. 2. In a small bowl, whisk together crème frache, maple syrup and cinnamon. Garnish soup with a dollop of crème frache and drizzle with pumpkin seed oil.
and ladle over the soup. Garnish with thai basil leaves, shiso cress, the coriander leaves, and sliced chilli. Squeeze over a little more lime juice to taste.
Make the most of the short asparagus season with this simple yet delicious asparagus soup. Save a few of the tips for a beautiful garnish. Heat the olive oil in a saucepan over a medium heat.