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Asparagus soup

October 3rd, 2010 · No Comments

Spring and asparagus is here! This is a treat that is very special. Growing up in a climate to hot to grow asparagus – it came in a tin. A very poor substitute for fresh asparagus.

2 Bunches Asparagus
500 ml Chicken stock
5 Shallots
2 Young garlic plants
2 Tbsps Olive oil
25 g Butter
3 Tbsps Flour
1/4 Tsp Ground coriander
1 Tsp Lime juice (or lemon if lime not available)
250 ml Milk
24 ml Cooking cream (Philly)
Salt and pepper

Wash asparagus, cut off tops and keep for later. Snap off woody bottoms. Slice into 2cm pieces.
Put chicken stock into pot. Bring to boil and add asparagus stalks Cook for 5 minutes.
Pour chicken stock and asparagus into jug.
Peel and chop sharlotts
Cut roots and tops off garlic (young garlic looks like spring onions but with flat leaves). Chop. A bulb of garlic can be substituted.
Put oil and butter in saucepan. Put on gentle heat.
Add onion and gently fry for 3 minutes.
Add garlic and continue gently frying for another 3 minutes.
Onion should be soft and just starting to colour.
Drain onion and garlic, reserving butter and oil. Keep onion and garlic.
Put butter and oil back in saucepan and heat, add flour and coriander. Stir until flour starts to thicken.
Start adding chicken stock, stirring. Soup will thicken.
Add milk and lime juice.
Add cream and stir. Soup should be consistency of thin cream.
Add cooked asparagus, onion and garlic. And allow mixture to cool a little.
Purée soup, either in a food processor or using a wand.
Put back in saucepan and bring to boil.
Taste and season with salt and pepper.
Either microwave (1m30s) or boil (3min) asparagus tips.
Add asparagus tips and serve.

– Posted using BlogPress from my iPad

Posted from Hamilton, Waikato, New Zealand.

Tags: Food Guides