Fresh Asparagus Soup

1. 1

   Cut off the asparagus tips & put them in a saucepan, add salted water to cover, bring to the boil and simmer for about 5 minutes, drain and set aside.

2. 2

   Slice the asparagus stalks and cook in 1 pint of stock for about 15 minutes or until tender.

3. 3

   Puree in a blender or food processor, or rub through a sieve into a large bowl or jug.

4. 4

   Melt the butter in a large saucepan then add the onion and fry gently for about 10 minutes until soft but not coloured.

5. 5

   Stir in the flour and cook for 1 minute stiring constantly.

6. 6

   Gradually add the remaining stock and stir until the mixture thickens, then add the puree with salt and pepper to taste.

7. 7

   Reheat.

8. 8

   In a small bowl, mix the egg yolk with the cream, stir in a little of the hot soup into the mixture, mix well, then add the contents of the bowl to the soup, stir over a low heat until the mixture thickens slightly.

9. 9

   Add the reserve asparagus tips and heat through without boiling.

10. 10

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.