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1
There's no set way of doing this recipe.
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2
However I do suggest using the asparagus for the base of the soup.
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3
Bring the bones to the boil for about 15-20 minutes with the chicken stock cube, a pinch of salt and with plenty of water.
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4
Reduce the liquid to a broth like consistency, stirring occasionally.
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5
When done strain the liquid into another pot using a sieve.
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6
Be careful not to burn yourself.
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Add whatever vegetables you want to the pot including any mashed or already cooked, and bring to the boil.
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8
This will take 15-20 minutes depending on the size of your vegetables and whether they are cooked or not.
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9
It does not matter whether you slightly over cook the vegetables.
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10
When the vegetables are cooked using an electric food processor, pulse until the vegetables have turned into a thick creamy consistency.
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11
Return to the pot and add a pinch of black pepper and salt to taste if needs be.
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12
In the meantime add the remaining vegetables, you want to leave whole.
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13
I would suggest adding vegetables that are already cooked.
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14
I used frozen peas, broccoli, I also added the can of beans and Turkey meat and let it simmer for a further 10 or so minutes on a low to medium heat stirring occasionally.
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15
When done let it rest for 10 minutes.
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16
Check the seasoning and serve.
