Asparagus Soup Recipe

Home-made asparagus soup has a delicate flavor, quite unlike that from a can. This soup is best made with young asparagus, which are tender and blend well. Serve it with wafer-thin slices of bread.

 

Ingredients

  • young asparagus - 500g

  • shallots - 6, sliced

  • fresh chervil - 2 tsp, chopped

  • vegetable stock - 650ml

  • butter - 4 tbsp

  • plain flour - 1 tbsp

  • lemon juice - 1 tbsp

  • milk - 300ml

  • single cream - 150ml

  • ground black pepper and salt

Method

  • Cut off the tops of half the asparagus and set aside. Slice the remaining asparagus.

  • Melt 2 tbsp butter in a pan, fry the shallots until soft.

  • Add the asparagus and fry over a low heat for 2 minutes.

  • Stir in the flour and cook for 2 minutes. Stir in the stock and lemon juice, season with pepper and salt. Bring to boil, half cover the pan, simmer for 20 minutes until the asparagus is tender.

  • Cool slightly and then process the soup in blender until smooth. Press the pureed asparagus through a sieve into a pan.

  • Add milk by pouring and stirring it through the sieve with the asparagus so as the extract the maximum amount of asparagus puree.

  • Melt the remaining butter and fry the reserved asparagus tips for 4 minutes to soften.

  • Heat the soup for 5 minutes, stir in the cream and asparagus tips, continue to heat and serve sprinkle with fresh chervil. Serves 4.

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