Cream of Asparagus Soup Recipe

cream of asparagus soup

Ingredients for Cream of Asparagus Soup:

  • 1 bundle asparagus
  • ½ turnip
  • 2 stalks white celery
  • 1 onion
  • 2 pints (1.1 litre) water or white vegetable stock
  • Salt
  • 1 sprig parsley
  • 1 sprig thyme
  • 1 sprig mint
  • 8 peppercorns
  • 1 oz (28 g) butter
  • 1 oz (28 g) flour
  • ½ pint (300 ml) milk
  • 2 tablespoons cream

Method for Cream of Asparagus Soup:

  1. Scrape the asparagus, cut off the tips and drop into cold water.
  2. Cut the white ends of the asparagus into 1″ (2.5 cm) lengths.
  3. Peel and slice the onion and turnip, wash and cut up the celery.
  4. Put the asparagus ends, onion, turnip and celery into  a pan with the water or stock,  add the salt and herbs and peppercorns tied in a piece of muslin.
  5. Bring to the boil and then reduce to a simmer for one hour.
  6. Remove the muslin with the herbs and either rub through a sieve or put through a blender to make a smooth purée.
  7. Melt the butter in a pan and add the flour. Blend it well and cook for a minute or two without colouring.
  8. Very gradually add the asparagus purée, stirring constantly.
  9. Bring to the boil and cook for at least 3 minutes.
  10. Add the milk and the cream and re-heat without boiling.
  11. Meanwhile, cook the asparagus tips in boiling salted water until tender. Drain well and add to the soup just before serving.

This Cream of Asparagus Soup Recipe serves 4. Absolutely Delicious!

Posted in Vegetable Recipes, Asparagus, Recipes using Herbs, Vegetarian Recipes, Mint, Parsley, Celery, Soups, Thyme, All Recipes, Onions, Turnips

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