Ingredients

The following ingredients have 4 Servings
  • 26 ozs Asparagus
  • 0.25 cup butter
  • 1 onion (finely chopped)
  • 1 Tbsp flour
  • 4 cups chicken stock (or water)
  • 2 Tbsps olive oil
  • 2 slices white Bread (cubed)
  • 0.5 tsp paprika (optional)
  • 0.5 tsp dried, mixed Fresh herbs (optional)
  • 0.75 cup cream (48% fat)
  • 1 Cress

Instruction

  • Trim the ends off the asparagus and cut into 2.5cm/1in lengths. Set the tips aside.
  • Heat the butter in a pan and gently cook the onion until soft but not brown. Add the asparagus stalks and cook for 5 minutes. Sprinkle over the flour, stir well then gradually add the stock or water, stirring all the time, and bring to a boil.
  • Simmer gently for 15 minutes or until the asparagus is very tender. Transfer the vegetables in batches to a blender or food processor and blend until smooth. Pass through a fine sieve into a clean pan.
  • Heat the oil in a frying pan and fry the cubes of bread until golden brown. Sprinkle over the paprika and herbs, if using, and set aside.
  • Steam the asparagus tips until tender and set aside.
  • Reheat the soup gently, stir in the cream and season with salt and pepper. Serve the soup garnished with the asparagus tips, cress and croutons.