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Cream of Asparagus Soup
Zuppa di Asparagi
- Serves
6
- Difficulty
Easy
Published 1986
‘Ideally this soup should be made with the wild asparagus that grows along the sunny roads of southern Italy in the springtime. However, you can use the larger, tender, dark green asparagus cultivated in Piedmont and Britain. The flavourful thin stalks known as sprue, and available early on in the British season, would be good.’
Ingredients
1 kg 2¼ lb 55 g 2
Method
Trim and peel the asparagus if necessary. Chop the stalks into chunks, but cut off and reserve the tender tips.
Melt the butter in a large saucepan, add the onion, and leave to soften for a few minutes. Pour in the water, bring to the boil, then add the asparagus stalks and the potato cubes. Simmer until the potato is tender, about 15 minutes, then season with salt and pepper. Cook the
Part of
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