Chilled Asparagus Soup CD SP 60mins plus chilling

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Chilled Asparagus Soupï¿½ CDï¿½ SPï¿½ 60mins plus chilling

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Servesï¿½4ï¿½ï¿½ï¿½ Coldï¿½ Vegetableï¿½ Vegetablesï¿½ Soupsï¿½ Starterï¿½ Hors d'oeuvre Gluten Wheat Freeï¿½ Eggless

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Ingredients:

450g/1lb Fresh Asparagus

25g/1oz Butter

1 Large Onion, chopped

1L/35fl.oz. Fresh Chicken Stock

150ml/5fl.oz. Single Cream

Salt and Pepper

Grated Lemon rind to garnish

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Instructions

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1. 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.

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2. Drain well in a colander and refresh under cold water. Refrigerate.

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3. Cut the woody parts from the base of the asparagus stalks and discard. Thinly slice the stalks.

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4. Melt the butter in a large saucepan, add the sliced stalks and onions, cover and

cook over a low heat for 10 minutes.

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5. Add the stock and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 35 minutes.

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6. Remove from the heat and allow to cool. Transfer to a food processor and process until very smooth.

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7. Strain the soup into a large bowl then stir in the cream.

Cover and chill in the refrigerator for at least 2 hours.

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8. To serve - transfer to individual soup bowls/plates and garnish with finely grated lemon rind and the asparagus tips. Lovely in the summer.

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More Soupï¿½ Recipesï¿½ | Summer Recipesï¿½ |ï¿½What's in Seasonï¿½

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon ï¿½ when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film ï¿½coating the spoonï¿½.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to ï¿½ To cut into pieces of approximately the same size

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Tips, Options and Substitutions

Main equipment required to make this recipe

	Measuring Jug
	Saucepan
	Wooden or Plastic Spoon
	Chopping knife
	Chopping Board
	Blender, liquidiser or hand blender

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Make Ahead

Allow to cool, cover and refrigerate

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