Name: Cream of asparagus soup
Cook time: 75 min
Total time: 75 min
Yield: 8
Ingredients: 50 gram butter; 1 brown onion, chopped; 1 leek, chopped; 500 gram asparagus, trimmed, chopped; 2 potatoes, peeled and chopped; 1 litre (4 cups) chicken stock; 1/2 cup (125ml) cream; salt and pepper to taste; 125 gram asparagus, finely chopped, extra; chervil leaves, to garnish

Cream of asparagus soup

A smooth, savoury soup delicately seasoned with fresh chervil, cream of asparagus soup is silky and delicious.

Serves 8

Cook

1H 15M

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Ingredients

50 gram butter

1 brown onion, chopped

1 leek, chopped

500 gram asparagus, trimmed, chopped

2 potatoes, peeled and chopped

1 litre (4 cups) chicken stock

1/2 cup (125ml) cream

salt and pepper to taste

125 gram asparagus, finely chopped, extra

chervil leaves, to garnish

Method

1.Melt butter in a large saucepan; cook onion and leek on medium heat, stirring occasionally, about 10 minutes, or until soft.

2.Add asparagus, potatoes and stock. Bring to the boil; simmer, covered, stirring occasionally, about 25 minutes, or until vegetables are very tender.

3.Blend soup mixture, in batches, until smooth. Place a large, fine sieve over a large bowl. Pour soup through sieve.

4.Just before serving, return soup to same cleaned pan. Stir in cream (reserving just a little), salt, pepper and extra asparagus; cook to heat through.

5.Serve soup with reserved cream swirled through and topped with chervil leaves.

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