Thursday, September 28, 2017

On the MENU this week. Asparagus Soup

Winter seems to be lingering this year, so soup is not off our menu yet. When we have fresh asparagus, Lynne snaps off the harder stalks and saves them in a box in our freezer. When we have enough, she makes this soup. It is easy and quick and delicious. If you want to make this much richer, cook it in milk rather than stock and add a stock cube
1 large onion, finely chopped - 1 stick of celery, finely chopped - 1 T butter - 1 T olive oil - 1 T flour or corn flour - 1.5 to 2 cups asparagus stalks, defrosted - 1 litre of vegetable or chicken stock - salt and freshly ground pepper - a dash or two of cream - Flat parsley or chervil to decorate

Fry the onion and celery in the butter and oil till soft and transparent, do not brown. Add the garlic for the last minute. Add the flour and stir well to incorporate it. Then slowly add the stock and stir well. Then finally, add the asparagus stalks. Simmer for 10 minutes covered. Allow to cool slightly then liquidise or blend with a stick blender till smooth and creamy. Taste and adjust the seasoning (If your stalks were a bit woody, you may need to put the soup through a sieve). Serve hot with a swirl of cream in each bowl and top with a sprig of flat parsley or chervil. Lovely with a good chilled Sauvignon Blanc

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