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ASPARAGUS SOUP

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Serves: 4

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  • Gluten Free
  • Vegetarian
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From TCC - looks very elegant, and fancy, but very easy.

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Ingredients

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  • 500 grams fresh green asparagus
  • 60 grams butter
  • 1 tablespoon fresh chervil
  • 1 sprig thyme (large sprig)
  • 1 small onion (sliced)
  • 2 cloves garlic (sliced)
  • 2 potatoes (peeled and chopped)
  • 1 litre water
  • 1 salt
  • 1 white pepper
  • 1 whipped cream (to serve)
  • 1 fresh chervil (extra for serving, finely chopped)
  • 1 thyme (extra for serving, finely chopped)

Method

  1. Snap the woody ends from the asparagus and discard.
  2. Cut the tips from half of the spears and slice the rest of the spears very thinly.
  3. Cook asparagus tips until tender in lightly salted boiling water, drain and set aside.
  4. Melt butter in large saucepan and sweat chervil, onion, garlic and chopped potato for 5 minutes. Add water then simmer covered for 15 minutes or until vegetables are tender and the potato is starting to break up.
  5. Remove lid and increase heat, so that the liquid boils rapidly, then add the sliced asparagus and boil for 5 minutes.
  6. Puree contents of pan and pass soup through a strainer. Taste for seasoning and texture.
  7. If the soup is fibrous restrain. It should be smooth and a spring green colour.
  8. Serve topped with a dollop of whipped cream, the cooked tips warmed in butter (I like this) or by dipping in boiling water for a few seconds and sprinkle over the finely chopped herbs.

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