This Asparagus Soup recipe brings out the wonderful flavour of this seasonal delicacy. This has to be one of the simplest soup recipes in our collection because the secret of cooking asparagus is do the very least to it and let the flavour speak for itself.
We are lucky to live in an area were this strange but delicious plant is grown.
It is often referred to by growers as "grass" and is the excuse for great celebrations when it first comes into season.
It is now available almost all year round with foreign imports but I don't think you can better local grown produce.
A local grower sells off odd sized or shaped spears of asparagus as "soup bags" often with enough in to make 10 or 12 portions of soup. We look out for these bargains as this soup can be frozen and kept for eating when asparagus is out of season.
To make 2 servings:
1 bundle (about 200g) fresh Asparagus
250ml Vegetable Stock
250ml Semi-skimmed Milk
Salr & Pepper to taste
About 156KCal per serving
Make sure the asparagus is clean and then chop the spears into pieces about 25mm (1 inch) long.
Melt the butter in a heavy based pan and very gently fry the asparagus pieces for 2 minutes. Add the vegetable stock and bring to a gentle boil. Allow to simmer for 10 minutes.
Remove a few tips from the pan.
Use a hand blender or food processor to produce a smooth mixture and then add the milk. Add the salt and pepper and check the seasoning. Bring back to a gentle boil and serve, adding the tips you saved earlier.
There you have it, essence of asparagus or Aparagus Soup.