May 09 2008
Healthy Eating Recipe 12 - Asparagus Soup
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Asparagus is my favourite vegetable - and one of the things I love best is Asparagus Soup. It is best made with Sprue, which are the fine, thin spears of Asparagus. These are not generally regarded as being suitable for eating as spears but they have the most fantastic flavour and so are ideal for soups and purees.
1 Round (about 1lb or 400 gms) Sprue Asparagus
1 Onion, finely chopped
1 tbsp (15 mls) Olive Oil
1 tbsp (15 gms) plain flour
30 fl oz (300 mls) light vegetable stock
30 fl oz (300 mls) milk
Salt and Pepper to taste
Cut the tips off the Asparagus and put to one side, cut the rest of the stems into pieces about 1 inch long.
Heat the oil in a large pan and add the finely chopped onion, cook gently until softened but not brown.
Add the cut asparagus spears, but not the tips and cook for a few minutes.
Add the flour and continue to cook for one or two minutes.
Add the stock slowly, stirring gently, then add the milk.
Cook gently until the asparagus is softened.
Pass the mixture through a blender and then pour through a sieve into a clean pan to remove any stringy bits of asparagus - or you can just use a mouli, it takes a little longer but you get a better texture.
Add the asparagus tips and heat through gently.
Season to taste.
Serve with Brown Bread and Butter.
Serves 6
For more Asparagus recipes you can try Chris Sheehan’s wonderful book - A Passion For Asparagus
