Last week, I bought two fat bunches of fresh asparagus from the market in Bury St Edmunds. I had visions of steaming it lightly and dipping the spears in some melted butter or a foamy Hollandaise. What actually happened was that I completely forgot about it and left it in the bottom of the fridge. I rediscovered it yesterday, a little past its best. After I’d finished kicking myself, I decided to do something constructive. Soup, always saves the day. This cream of asparagus recipe took about 30 minutes and was DELICIOUS!
- Bunch of asparagus
- Small onion, chopped
- 750ml chicken stock
- Garlic, crushed
- Creme fraiche
To make…
- Chop a small onion and a crushed and peeled clove of garlic and sweat it gently in generous knob of unsalted butter melted in a large saucepan.
- Trim the woody parts of the asparagus off the ends, chopped the spears and tips into smaller pieces and added it to the onion and garlic.
- Add about 750 ml of chicken stock (a stock cube is fine) and simmer gently for about 20 minutes.
- Once cooked through, allow it cool and then blend it to a smooth and velvety soup.
- Whisk in a large tablespoon of creme fraiche and reheat gently.
- Serve warm with a drizzle of fruity olive oil and a hunk of crusty bread.
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