for 4 servings
- 26 ounces Asparagus
- ¼ cup butter
- 1 onion (finely chopped)
- 1 tablespoon flour
- 4 cups chicken stock (or water)
- 2 tablespoons olive oil
- 2 slices white Bread (cubed)
- ½ teaspoon paprika (optional)
- ½ teaspoon dried, mixed Herbs (optional)
- ¾ cup cream (48% fat)
- 1 Cress
Trim the ends off the asparagus and cut into 2.5cm/1in lengths. Set the tips aside.
Heat the butter in a pan and gently cook the onion until soft but not brown. Add the asparagus stalks and cook for 5 minutes. Sprinkle over the flour, stir well then gradually add the stock or water, stirring all the time, and bring to a boil.
Simmer gently for 15 minutes or until the asparagus is very tender. Transfer the vegetables in batches to a blender or food processor and blend until smooth. Pass through a fine sieve into a clean pan.
Heat the oil in a frying pan and fry the cubes of bread until golden brown. Sprinkle over the paprika and herbs, if using, and set aside.
Steam the asparagus tips until tender and set aside.
Reheat the soup gently, stir in the cream and season with salt and pepper. Serve the soup garnished with the asparagus tips, cress and croutons.