Chilled asparagus Soup
| Serves 4-6 | Ingredients | Method |
|---|---|---|
|
1 bunch of fresh asparagus 1⁄2 of a Spanish onion, thinly sliced. 4 tblsp of chicken stock 4 tblsp of butter 2 tblsp of flour 3⁄4 pint of chicken stock Salt and freshly ground black pepper 1⁄2 pint of double cream 1 tblsp of finely chopped parsley Grated rind of half a lemon |
Cut tips off asparagus and reserve for garnish. Break off tough whiter ends. Wash stalks and slice into 1 inch segments. Combine segments with finely chopped onion, chicken stock and butter in a saucepan and simmer, covered until tender. Removed cooked asparagus segments, stir in flour until well blended and then add chicken stock and cook, stirring continuously until the soup reaches boiling point. Season to taste. Return asparagus segments to thickened soup and puree in an electric blender or press through a fine sieve. Allow to cool, then chill. Just before serving, add double cream and garnish with asparagus tips which youhave previously cooked until tender and chilled. Sprinkle with parsley and grated lemon ring. |