Asparagus Soup

Name: Asparagus Soup
Ingredients: 2 ripe tomatoes, peeled, deseeded and chopped; 1 tbsp balsamic or sherry vinegar; 1 tbsp balsamic or sherry vinegar; 1 tbsp single cream; 1½ pt / 850 ml vegetable stock; 1 tsp marjoram leaves; salt; freshly ground black pepper; 1 lb / 455 g asparagus; 2 shallots; ½ tbsp olive oil, if serving the soup chilled or ½ oz / 15 g butter, if serving it hot; ½ tbsp olive oil, if serving the soup chilled or ½ oz / 15 g butter, if serving it hot; chives, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This is a good recipe for using up the tougher ends of the stalks or a bundle of mixed asparagus of different sizes. It can be served hot or chilled.

Ingredients

1 lb / 455 g asparagus
2 shallots
½

Soup
Vegetarian
Gluten-free

Method

Wash the asparagus thoroughly, chop off the ends, and peel off any coarse outer skin with a potato peeler. Cut off and reserve the four best-looking tips for garnishing, and cut the rest into 1 in / 2.5 cm