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
© John & Lynne Ford, Adamastor & Bacchus 2017
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