Creamy Asparagus Soup
Asparagus grows between April and May locally but can now be enjoyed all year round.
But of course if you’ve got a local glut why not try the Queen of soups.
Preparation time: 20 minutes Quantity: Serves 4 Cooking time: 30 minutes
Ingredients
2 bunches / 2 lb. fresh asparagus
60g / 2 oz butter
1 onion - roughly chopped
2 celery stalks - roughly chopped
1 clove garlic - sliced
60g / 2 oz flour
550 ml / 1 pint water or stock (chicken or veggie)
2 tablespoons curly parsley - chopped
300 ml double or whipping cream
seasoning
Extra butter - 40g
Method
- Trim the very bottoms of the asparagus, approx. 1 inch / 2 cm (the woody parts)
- Then chop roughly
- Melt the butter
- Add the asparagus, celery, onions and garlic
- Cook for a few minutes on a low flame to soften
- Add the flour and allow to cook out (cook on a low flame for a few minutes until the flour’s proteins cook out)
- Add the stock
- Simmer for 20 minutes
- Blend / puree / whizz in a processor until smooth
- Pour back in to a clean pan
- Add the cream and parsley
- Bring to the boil, whisk in the extra butter
- Season to taste
Tip - if you want the soup thicker, just boil to the consistency you want when you add the cream.