Chilled Asparagus Soup CD
Cold Vegetable Vegetables Soups
Hors d'oeuvre Gluten Wheat Free Eggless
450g/1lb Fresh Asparagus
1 Large Onion, chopped
1L/35fl.oz. Fresh Chicken Stock
150ml/5fl.oz. Single Cream
Salt and Pepper
Grated Lemon rind to garnish
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.
Drain well in a colander and refresh under cold water. Refrigerate.
Cut the woody parts from the base of the asparagus stalks and discard. Thinly
slice the stalks.
Melt the butter in a large saucepan, add the sliced stalks and onions, cover and
over a low heat for 10 minutes.
Add the stock and season with salt and pepper. Bring to the boil, then reduce
the heat and simmer for 35 minutes.
Remove from the heat and allow to cool. Transfer to a food processor and process
until very smooth.
Strain the soup into a large bowl then stir in the cream.
Cover and chill
in the refrigerator for at least 2 hours.
To serve - transfer to individual soup bowls/plates and garnish with finely
grated lemon rind and the asparagus tips. Lovely in the summer.
Soup Recipes | Summer Recipes
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.