Served with homemade croutons, this soup recipe takes full advantage of the in season asparagus.
Preparation time: 5 minutes
Cooking time: 25 minutes
Serves: 6 people
1litreChicken Stock Cube
or Vegetable Stock
Prepare all the asparagus by trimming off their tough outer stalks. These can be utilised when making your stock.
In a large saucepan, begin by melting the butter. When doing so, it’s advisable to put a little oil in with the butter. Add the chopped onion to the pan and sauté gently for 6-8 minutes, or until it becomes soft and translucent.
Next, add in the asparagus and continue to mix with the onion for a further 5 minutes or until the vegetables begin to soften.
Next, mix in the plain flour and stir until all the vegetables are completely coated with the flour mixture. Pour in the boiling hot stock at this stage and stir for a number of minutes, making sure that none of the flour has stuck around the sides of the pot.
Bring this mixture to the boil, before reducing the heat to simmer for 10 minutes. Stir in the cream, wild garlic and seasoning at this stage.
To make the croutons, first cut the bread into 1cm cubes. Pour one teaspoon of oil onto a baking tray and scatter the bread over it, before drizzling the bread with the remaining oil.
Place into a preheated oven at 180˚C/350˚F/Gas Mark 4 for 5-6 minutes, or until crisp and golden.
Using either a hand blender or food processor, purée the soup in small batches. Return to the heat, correct the seasoning to taste and serve with homemade croutons.