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Asparagus Soup Grant and Jean Joice.
This soup can be made from asparagus stalks - the tips being served as a vegetable in the usual way.
Ingredients:
Instructions:
Cook the asparagus - tips and stalks - in the usual way. Serve the tips as a vegetable. Reserve the stalks and the asparagus stock.
In a thick-bottomed pan, melt the butter, add the chopped onion, and sauté the onion until it is golden. Add the asparagus and stock and simmer for about 10 minutes to extract the full flavor. Purée the liquid in a blender and strain to remove any stringy pieces.
Return the soup to the pan and add the potato flour, which has been mixed to a smooth paste with a little water. Add the seasonings to taste and heat until just below boiling point. Add the parsley, stir in the cream, and serve.
