Cream Of Asparagus Soup

1. 1

   Cook the asparagus tips in salted water for 4-5 mins. Remove, briefly rinse under cold water then cut in half lengthwise. Set aside.

2. 2

   Meanwhile, heat the butter in a saucepan and saute the onion and leek for 2-3 mins. Add the asparagus stalks and potatoes. Stir in the milk and stock and season. Simmer, covered, for 20 mins. Stir in the cream, blend until smooth, then strain.

3. 3

   To serve, heat the soup briefly, season to taste with salt, pepper and lemon juice. Pour the soup into bowls, add the asparagus tips, and garnish with pink peppercorns and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.