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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A wonderful rich soup full of flavour which make you feel an angel has kissed your tongue. Stock cubes can be used if needed. Ingredients:
1 lb fresh asparagus |
salt |
white pepper |
2 1/2 pints chicken stock |
2 ounces butter |
1 small chopped onion |
2 ounces plain flour |
1 egg yolk |
1/4 pint double cream |
Directions:
1. Cut off the asparagus tips & put them in a saucepan, add salted water to cover, bring to the boil and simmer for about 5 minutes, drain and set aside.
2. Slice the asparagus stalks and cook in 1 pint of stock for about 15 minutes or until tender. Puree in a blender or food processor, or rub through a sieve into a large bowl or jug.
3. Melt the butter in a large saucepan then add the onion and fry gently for about 10 minutes until soft but not coloured. Stir in the flour and cook for 1 minute stiring constantly.
4. Gradually add the remaining stock and stir until the mixture thickens, then add the puree with salt and pepper to taste. Reheat.
5. In a small bowl, mix the egg yolk with the cream, stir in a little of the hot soup into the mixture, mix well, then add the contents of the bowl to the soup, stir over a low heat until the mixture thickens slightly. Add the reserve asparagus tips and heat through without boiling. Serve at once.
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