Cream of asparagus soup

Name: Cream of asparagus soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: pinch of sugar; 265 ml (8 ½ fl oz) cream or thick (double) cream; 1-2 tablespoons water or milk; 800 g (1 lb 10 oz) green or white asparagus; 500 ml (16 fl oz) chicken stock; 1 tablespoon cornflour or potato flour; 2 tablespoons chopped fresh chervil, to garnish

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Soups

By Le Cordon Bleu

Published 1998

About

Asparagus is one of the most delicious of the spring vegetables. In this simple soup, which can be served hot or cold, the flavour of the asparagus comes to the fore.

Ingredients

For the eggs

800 g (1 lb 10 oz) green or white asparagus

Soup
Spring

Method

Peel and discard the tough skin from the base of the asparagus and trim the thick ends. Wash and drain. Cut off the tips 3 cm (1 ¼ inches) down the asparagus and set aside. Slice the stalks into thin rounds. Bring a pan of salted water to the boil, add the asparagus tips and simmer briefly for about 2 minutes. Drain and place in a bowl of iced water to stop them from cookin