Soup Recipes > Asparagus Soup
2 pints vegetable stock
1/4 pint single cream
2 tablespoons butter
2 teaspoons all purpose flour
very finely chopped small onion
(see measure conversions for more information)
- Clean and chop the asparagus.
- Cook very gently in the butter with the chopped onion.
- Sprinkle the flour onto the asparagus and stir in well.
- Add a little of the stock and mix thoroughly.
- Pour in the rest of the stock and bring to the boil.
- Simmer for 45 minutes.
- Add the reserved tips and cook for a further 10 minutes.
- Allow to cool and blend well in a blender or pass through a sieve.
- Season well.
- Re-heat adding cream but do not boil.
- Serve hot.
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Comment Script
How to make asparagus soup:
Often regarded as a luxury vegetable, the delicate flavor of asparagus lends itself very well to soup.
Ingredients
30 asparagus heads2 pints vegetable stock
1/4 pint single cream
2 tablespoons butter
2 teaspoons all purpose flour
very finely chopped small onion
(see measure conversions for more information)
Method
- Cut the very tips off the tops of the asparagus heads and reserve them for adding later.- Clean and chop the asparagus.
- Cook very gently in the butter with the chopped onion.
- Sprinkle the flour onto the asparagus and stir in well.
- Add a little of the stock and mix thoroughly.
- Pour in the rest of the stock and bring to the boil.
- Simmer for 45 minutes.
- Add the reserved tips and cook for a further 10 minutes.
- Allow to cool and blend well in a blender or pass through a sieve.
- Season well.
- Re-heat adding cream but do not boil.
- Serve hot.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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