Total Time
45mins
Prep 20 mins
Cook 25 mins

A wonderful rich soup full of flavour which make you feel an angel has kissed your tongue. Stock cubes can be used if needed.

Ingredients Nutrition

Directions

  1. Cut off the asparagus tips & put them in a saucepan, add salted water to cover, bring to the boil and simmer for about 5 minutes, drain and set aside.
  2. Slice the asparagus stalks and cook in 1 pint of stock for about 15 minutes or until tender. Puree in a blender or food processor, or rub through a sieve into a large bowl or jug.
  3. Melt the butter in a large saucepan then add the onion and fry gently for about 10 minutes until soft but not coloured. Stir in the flour and cook for 1 minute stiring constantly.
  4. Gradually add the remaining stock and stir until the mixture thickens, then add the puree with salt and pepper to taste. Reheat.
  5. In a small bowl, mix the egg yolk with the cream, stir in a little of the hot soup into the mixture, mix well, then add the contents of the bowl to the soup, stir over a low heat until the mixture thickens slightly. Add the reserve asparagus tips and heat through without boiling. Serve at once.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a