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Recipes

   Chilled Asparagus Soup

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Asparagus was brought to Britain by the Romans and has been a favourite delicacy ever since. Thick-stemmed, succulent asparagus from the eastern counties is always a treat. Chilled soup makes an excellent starter for a dinner party on a warm evening and this one is a particularly good choice.
Ingredients
Serves: 4

700 Gram Asparagus (1 1/2 lb)
25 Gram Butter (1 oz)
1.4 Litres Chicken stock, or vegetable stock (2 1/2 pints)
2 Medium Onions, chopped
150 ml Single cream ( 1/4 pint)
1 Lemon, zest only, to garnish
Method
Remove the heads from the asparagus. Gently poach them for a few minutes until just tender. Drain, refresh with cold water and reserve as garnish.

Remove any scales and the woody ends from the asparagus stalks and slice thinly. Melt the butter in a large pan. Add the asparagus and onions; cover and cook gently for a few minutes until softened slightly.

Add the stock. Bring to the boil, simmer for 30-40 minutes until the vegetables are tender.

Liquidise and sieve; then stir in the cream. Cover and chill for several hours. Serve garnished with the reserved asparagus tips and lemon zest.

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