Asparagus Soup
Asparagus Soup
A practical Asparagus Soup recipe with measured ingredients and a step-by-step method. Ready in about 30 minutes.
Total time: 30 minutes
Ingredients
- 500G/1Lb 2Oz White Asparagus
- 50G/2Oz Unsalted Butter
- 1 Shallot, Finely Chopped
- 700Ml/1 1/4 Pints Chicken Stock
- 70Ml/4 1/2 Tbsp Creme Fraiche
- 2 Egg Yolks
- 1 Tbsp Dry Fino Sherry
- 2 Tbsp Chopped Parsley, To Garnish
- Sea Salt Flakes
- White Pepper
Method
- Cut stalks from asparagus, boil until just tender, drain, set aside
- Melt butter in pan, add shallots, cook till translucent
- Add asparagus, cover and cook till asparagus is tender
- Add stock, mix well.
- Cook till almost all liquid is absorbed.
- Whisk together egg yolks and creme fraiche to incorporate.
- Add yolks to soup mix well.
- Add sherry and parsley, bring to boil and serve immediately.
- Garnish with fresh chives