Asparagus Soup II Recipe

Origin: Britain Period: Traditional

Ingredients

50g minced onion
2 tbsp butter
125g thinly-sliced asparagus
1/2 tsp paprika
700ml chicken broth
6 tbsp whipping cream
2 tbsp cornflour (cornstarch)
2 tbsp water

Asparagus Soup II Preparation:

Method:

Cook the onion in the butter until soft and transparent then add the asparagus and paprika and cook, stirring all the while, until the asparagus turns bright green. Stir in chicken broth and whipping cream then heat to just below boiling.

Meanwhile blend together the cornflour and water and stir into soup. Cook until thickened then season to taste with salt and pepper and serve immediately.

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