Asparagus Soup
A community recipe by klp66Not tested or verified by Nigella.com
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Boil asparagus until barely tender (or as you like them) - save boiling water. Melt butter in a pan, add flour, let the two emulsify. Add water from the asparagus + stock - you need about 1,2 litre in all. Let it boil for 5 minutes - check the thickness of the soup, add more water if needed. Add cream, let it barely reach boiling point, taste with salt and pepper. Add asparagus to the soup.
Boil asparagus until barely tender (or as you like them) - save boiling water. Melt butter in a pan, add flour, let the two emulsify. Add water from the asparagus + stock - you need about 1,2 litre in all. Let it boil for 5 minutes - check the thickness of the soup, add more water if needed. Add cream, let it barely reach boiling point, taste with salt and pepper. Add asparagus to the soup.
Introduction
A velvety smooth soup, equally good summer or winter - and 'posh' enough to serve for guests. Serve with slices of toast.
A velvety smooth soup, equally good summer or winter - and 'posh' enough to serve for guests. Serve with slices of toast.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4
Metric
U.S.
- 1 bunch white asparagus (peeled if needed)
- 1 bunch fresh green asparagus
- 40 grams butter
- 40 grams flour
- 750 millilitres chicken stock
- 200 millilitres cream
- salt (to taste)
- pepper (to taste)
- 1 bunch white asparagus (peeled if needed)
- 1 bunch fresh green asparagus
- 1⅖ ounces butter
- 1⅖ ounces flour
- 26 fluid ounces chicken broth
- 7 fluid ounces cream
- salt (to taste)
- pepper (to taste)
Method
Asparagus Soup is a community recipe submitted by klp66 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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