Asparagus and Gruyere Soup
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 600 g asparagus
- 50 g butter
- 125 g shallots, chopped
- 125 g celery, chopped
- 125 g leeks, chopped
- 1 1⁄4 liters chicken stock
- 50 g plain flour
- 250 g gruyere, grated
- 200 ml double cream
- 1 tablespoon fresh tarragon
directions
- Trim the bottoms of the asparagus stalks, then cut each stalk in two. Slice the asparagus stalks into 1cm sections, and reserve the tip sections in a bowl.
- Melt the butter in a large pan over gentle heat. Add the shallots, celery and leeks, cover and sweat until soft. Meanwhile, heat up the stock in a separate pan.
- Stir the flour into the vegetables, then add the stock and asparagus stalks and simmer for 10 minutes. Add the gruyere and blend in a food processor. Return the soup to the pan, add the asparagus tips and simmer for 5 minutes. Pour in the cream, simmer briefly to bring the soup back up to temperature, and serve sprinkled with tarragon.
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RECIPE SUBMITTED BY
MellowMel
Australia