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Creamy Asparagus Soup

by Sandra Lawson (follow)
Vegetarian (1517)      Simple (966)      Soup (256)      Asparagus (56)     
I find white asparagus rather insipid and not a patch on our own homegrown green asparagus. However the paler cousin, that is grown underground, lends itself to a deliciously easy soup.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Makes: 4 servings

1 tbsp of olive oil
1 knob of butter
500g white asparagus
1 finely chopped onion, or 2 or 3 shallots
750ml vegetable stock
100ml cream
Salt and pepper to taste
Chopped chives to garnish

Heat the oil and butter in a medium sized pan. (The oil prevents the butter from burning.)

Clean and lightly peel, or scrape, the asparagus spears and chop into two or three inch lengths.

Add the onion or shallot and sautÚ for a few minutes until soft and translucent.

Garnish the soup with chopped chives

Drop the asparagus into the pan and continue to sautÚ for about five more minutes.

Garnish the soup with chopped chives

Add the stock, bring to a boil, then turn down to simmer until the asparagus is soft. This can take anything between ten and twenty minutes.

Garnish the soup with chopped chives

PureÚ the pan ingredients until smooth. You may also need to pass the soup through a sieve to remove any final stringy parts of the asparagus.

Return the soup to the saucepan, stir in the cream, adjust the seasoning and warm through.

PureÚ asparagus soup blender cream chives

Serve garnished with the chopped chives.

Garnish the soup with chopped chives

I like this Recipe - 3
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