Source: How to make asparagus soup
Asparagus Soup
Servings 4 people
Ingredients
- 500 g asparagus
- 6 spring onions
- 50 g butter
- 1 tbsp flour
- 2 tbsp double cream
Instructions
- Snap off the woody bases from the asparagus and simmer them in a litre of water. After 20 minutes remove and discard the ends and retain the water.
- Melt the butter in a medium pan on a medium-low heat, then briefly soften the sliced spring onions. Stir in the flour, and cook for a couple of minutes, stirring so it doesn’t burn. Slowly pour in the reserved asparagus cooking water bit by bit, whisking as you do so, first to make a paste and then to loosen the paste with the rest of the liquid, so you don’t end up with lumps. Bring to a boil. While you wait, roughly chop the tops of the stalks; if you’re using the tips, set those aside for now.
- Add the chopped stem tops to the pan, turn down the heat slightly and simmer gently for eight minutes. Meanwhile, if you’re using the tips, cook these separately in boiling, lightly salted water for three minutes, then drain and cool in a bowl of cold water so they retain their colour. Drain and dry the cooked tips.
- Take the soup off the heat, then puree until smooth, either with a stick blender or in a jug blender. Return the soup to the pan and stir in the cream. Season to taste, divide between bowls and garnish with the drained tips, if using.
