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RECIPE:
Cream of Asparagus Soup
CATEGORY:
Soup
COUNTRY: France
SERVES: 4
INGREDIENT:
400g asparagus, 1 small onion, butter, 2 teaspoons olive oil, 150ml
double cream,
1 clove garlic, fresh garden herbs like chives and parsley chopped,
750ml vegetable stock, Juice of 1/2 lemon.
DIRECTION:
Wash
the asparagus spears, peel the onion and chop, peel and crush the
garlic, Melt the butter in a large pan with the olive oil (this stops
the butter burning), add the onion and garlic and sauté gently for 5
minutes, chop the asparagus spears into 2 inch chunks and add to the
pan, continue to sauté for a further 5 minutes, add the stock,
cover the pan and
simmer gently for 5-10 minutes, until the asparagus is
soft, Liquidize until smooth. (Optional: remove some asparagus tips
before you pour the mix into the blender and add again before serving.)
Add the herbs and mix well.
Season with salt and pepper to taste.
NOTES: Serve immediately
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