Fresh Asparagus Soup

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

• Ready In: 45 mins
• Serves: 4
• Yields: 4 large bowls

Ingredients

• 1  lb fresh asparagus
•  salt
•  white pepper
• 2 1⁄2 pints  chicken stock
• 2  ounces butter
• 1  small  chopped onion
• 2  ounces plain flour
• 1  egg yolk
• 1⁄4 pint  double cream

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.