Saturday, November 12, 2005

Asparagus soup

Asparagus is always a highlight for me in spring. Right now it is out in abundance and at a very reasonable price. I purchased three bunches on the weekend so decided to try something I had never cooked before, asparagus soup.

Soup may seem like a strange meal to be cooking in hot weather but this sweet soup tastes just as good served at room temperature.

This recipe is one my housemate adapted from The Margaret Fulton Cookbook (Hardie Grant Books). The main difference is the addition of a few potatoes for a thicker consistency.

2 bunches asparagus, woody ends trimmed off and diced
2 medium sized potatoes, peeled and diced
6 cups chicken stock or chicken-style vegetable stock
cream, salt and pepper (optional)

Boil the stock and add the diced asparagus and potato. Reduce the heat and cook for 15-20 minutes or until vegetables are soft.

Let the soup cool for a little while, then blend with a food processor or put through a blender. Add salt and pepper to taste. Cream can be added prior to serving.


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