 |
Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 5 |
|
A great healthy asparagus soup. Ingredients:
2.5 lbs asparagus spears. |
1 oz. butter |
1 onion, finely chopped |
4 cups vegatable stock (low sodium, if prefered.) |
1 small handful of basil leaves, chopped |
1 tsp. celery salt |
1 cup whipping cream |
Directions:
1. Break off the woody ends from the asparagus (hold both ends of spear and bend it gently-the woody end will snap off and can be thrown away) and trim off the tips. Blanch the tips in boiling water for 1-2 minute, refresh in cold water and set aside.
2. Chop the asparagus stems into lage pieces.
3. Melt butter in a large saucepan and cook the onion for 3-4 minutes over low-medium heat, or until soft and golden. Add the chopped asparagus stems and cook for 1-2 minutes, stirring continuously.
4. Add the stock, basil and celery salt. Bring to a boil, reduce the heat and simmer, covered, for 30 minutes.
5. Check that the asparagus is well cooked and soft. If not, simmer for a further 10 minutes. Set aside and allow to cool slightly.
6. Pour into a foor processor and process in batches until smooth. Then sieve into a clean saucepan. Return to heat, pour in the cream and slowly reheat.
7. Do not allow soup to boil. Season to taste with salt and white pepper. Add the asparagus tips and serve immediately.
|
|