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Three-part Asparagus Soup
- Serves
4
- Difficulty
Easy
Published 1997
Ever since my student days I have hated wasting food, so I devised this asparagus recipe in order to use even the toughest part of the stalk. The result is a well-flavoured, smooth, creamy soup dotted with asparagus tips.
Ingredients
450 g 1 lb 1 600
Method
Cut the asparagus spears into three pieces: the heads, the centre tender green part and the tougher base of the stalk. Peel the onion and chop roughly. Put the base pieces of the asparagus into a saucepan with the chicken stock, cover and bring to the boil, then lower the heat and simmer gently for 20-30 minutes. Pour the stock through a fine sieve into a jug and discard the asparagus stalks.</
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