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Chilled Asparagus Soup  CD  SP  60mins plus chilling



Serves 4    Cold  Vegetable  Vegetables  Soups  Starter  Hors d'oeuvre Gluten Wheat Free  Eggless



450g/1lb Fresh Asparagus

25g/1oz Butter

1 Large Onion, chopped

1L/35fl.oz. Fresh Chicken Stock

150ml/5fl.oz. Single Cream

Salt and Pepper

Grated Lemon rind to garnish




1. Cut the tips off the asparagus, place the tips in a small pan and just cover with cold water. Bring to the boil and cook for 2-4 minutes only.


2. Drain well in a colander and refresh under cold water. Refrigerate.


3. Cut the woody parts from the base of the asparagus stalks and discard. Thinly slice the stalks.


4. Melt the butter in a large saucepan, add the sliced stalks and onions, cover and cook over a low heat for 10 minutes.


5. Add the stock and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 35 minutes.


6. Remove from the heat and allow to cool. Transfer to a food processor and process until very smooth.


7. Strain the soup into a large bowl then stir in the cream. Cover and chill in the refrigerator for at least 2 hours.


8. To serve - transfer to individual soup bowls/plates and garnish with finely grated lemon rind and the asparagus tips. Lovely in the summer.  




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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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