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ASPARAGUS SOUP

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Serves: 4

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What does this mean?

A velvety smooth soup, equally good summer or winter - and 'posh' enough to serve for guests. Serve with slices of toast.

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Ingredients

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  • 1 bunch white asparagus (peeled if needed)
  • 1 bunch fresh green asparagus
  • 40 grams butter
  • 40 grams flour
  • 750 ml chicken stock
  • 200 ml cream
  • salt (to taste)
  • pepper (to taste)

Method

  1. Boil asparagus until barely tender (or as you like them) - save boiling water.
  2. Melt butter in a pan, add flour, let the two emulsify.
  3. Add water from the asparagus + stock - you need about 1,2 litre in all.
  4. Let it boil for 5 minutes - check the thickness of the soup, add more water if needed.
  5. Add cream, let it barely reach boiling point, taste with salt and pepper.
  6. Add asparagus to the soup.

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