Cream of asparagus soup recipe
Recipe for cream of asparagus soup
Shred and blanch 400 g (14 oz) asparagus tips, then cook them in 40-50 g (1 1/2-2 oz, 3-4 tablespoons) butter. Prepare 750 ml (1 1/4 pints, 3 1/4 cups) white sauce using 900 ml (1 1/2 pints, 1 quart) milk to a white roux of 25 g (1 oz, 2 tablespoons) butter and 40 g (1 1/2 oz, 6 tablespoons) plain (all- purpose) flour and puree with the cooked asparagus in a food processor or blender. Reheat and season the soup, then thin with a little cream before serving.