Cream of asparagus soup

Cream of asparagus soup

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

This simple soup is perfectly delicious and, when asparagus is at a reasonable price, well worth making.

Ingredients

Quantity Ingredient
2 bunches asparagus
6 cups chicken stock
45g butter
2 tablespoons plain flour
salt and freshly ground pepper
cream, (optional)

Method

  1. Cut away the tougher sections of the asparagus stalks. Cut off 4–5 cm of the tips and reserve. Peel the rest and cut into short pieces. Put the chicken stock on to boil and add the asparagus chunks. Reduce the heat and cook for a further 15 minutes or until tender. Remove the chunks with a slotted spoon to a blender with some of the liquid and purée until smooth. Add the tips to the simmering cooking liquid still in the saucepan and cook for about 6 minutes.
  2. Remove with a slotted spoon and set aside.
  3. In another saucepan, melt the butter and blend in the flour. Cook for a minute or so, until a pale ‘straw’ colour, and then remove from the heat. Cool for a few minutes then gradually stir in the remaining cooking liquid from the saucepan. Stir until smooth and then add the asparagus purée. Season with the salt and pepper, to taste, and enrich with a little cream if desired. Serve with the asparagus tips added to the individual servings.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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