1 large bundle of asparagus
1/2 onion, skinned and sliced
1 pint (600 ml) white stock
1/2 stick (2 oz) 50 g butter
3 tbsp (45 ml) plain flour (All purpose)
salt and pepper
1 1/4 cup (1/2 pint) 300 ml milk
3 tbsp (45 ml) cream
1/2 onion, skinned and sliced
1 pint (600 ml) white stock
1/2 stick (2 oz) 50 g butter
3 tbsp (45 ml) plain flour (All purpose)
salt and pepper
1 1/4 cup (1/2 pint) 300 ml milk
3 tbsp (45 ml) cream
method
1. Wash and trim the asparagus, discarding the woody part of the stem, and cut the remainder into short lengths, keeping a few tips for garnish. Cook the tips for about 5-10 minutes in boiling salted water.
2. Put the rest of the asparagus, the onion, 150 ml (1/4 pt) of the stock and the butter in a saucepan, cover and simmer for about 20 minutes until the asparagus is soft.
3. Blend the flour and the remaining stock to a smooth cream. Stir in a little of the hot soup and return this mixture to the pan, bring to the boil, stirring until it thickens. Cook for a further 2-3 minutes.
4. Season to taste and sieve the soup or puree it in an electric blender.
5. Stir in the remaining milk and the cream, re-heat and garnish with asparagus tips.
2. Put the rest of the asparagus, the onion, 150 ml (1/4 pt) of the stock and the butter in a saucepan, cover and simmer for about 20 minutes until the asparagus is soft.
3. Blend the flour and the remaining stock to a smooth cream. Stir in a little of the hot soup and return this mixture to the pan, bring to the boil, stirring until it thickens. Cook for a further 2-3 minutes.
4. Season to taste and sieve the soup or puree it in an electric blender.
5. Stir in the remaining milk and the cream, re-heat and garnish with asparagus tips.
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