Asparagus Soup RecipeOrigin: Britain Period: Traditional |
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Asparagus is one of those truly wonderful seasonal vegetables that tends to be under-used. This fresh soup makes the best out of the asparagus' gentle flavours. Ingredients:
3kg asparagus spears (about 10 spears per person) 
Asparagus Soup Preparation:Method:Prepare the asparagus by peeling gently (take care to remove as little flesh with the peelings as possible) and discard the peelings. Slice the spears into about 1cm thick pieces and add to a heavy, lidded, casserole dish along with half the butter and just enough water to cover. Bring the water to the boil over high heat. Cover and cook until the asparagus is just soft. Take off the heat and immediately tip the mixture into a liquidizer and purée thoroughly. Pass this through a fine-meshed sieve pushing it through with the back of a spoon if necessary. Return to the pan, add the cream and cook gently for five minutes (if it looks a little thick at this stage add some more water). Season well, whisk-in the remaining butter and add the lemon juice to taste. Serve immediately. |
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Other recipes with asparagus as a primary ingredient Xavier Steak Asparagus in Orange Sauce Rice with Asparagus Asparagus with Scrambled Eggs Asperges Marinées à la Niçoise Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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