Cream of Asparagus Soup
This is an ideal way to use up the thin asparagus shoots (sprue) that appear in mature asparagus beds. These tend to have more flavour per ounce than the plump juicy shoots that are favoured for use as a vegetable. Use milk if diet conscious, or cream for a rich luxurious soup.
Ingredients
(Serves 3)
- 12 oz (350g) asparagus
- 3 large spring onions, chopped
- large knob of butter
- one stock cube (chicken or vegetable)
- water
- cream and/or milk
- salt and pepper
Method
Snap off the tough base of each shoot and discard for composting.
Chop the shoots and set aside the tips.
Sweat the spring onions in butter in a medium saucepan.
Add chopped asparagus, stock cube and sufficient water to cover.
Simmer until asparagus is just tender.
Blend then add the cream and/or milk.
Season with salt and pepper to taste.
Finally add the tips and reheat, ensuring that the tips retain a slight crunch.
Alternatively the soup can be allowed to cool and then refrigerated for reheating later.