Three-part Asparagus Soup

Name: Three-part Asparagus Soup
Yield: Serves 4
Ingredients: black pepper; salt; chopped fresh chives, to garnish; 300 ml/½ pint double cream; juice of ½ lemon; 1 level tablespoon plain flour; 50 g/2 oz butter; 600 ml/1 pint chicken stock; 1 medium onion; 450 g/1 lb green asparagus

Preparation info

Serves
4

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

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 green asparagus
1 medium onion
600

Soup

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.</