I'm not sure it's actually possible to get a simpler, delicious soup. This is a great starter if you're having a dinner party (yes, we still like to have the occasional dinner party!) or equally as good as a main on a chilly winter's night served with crusty bread.
Ingredients:
Trim off any woody ends from the asparagus and cut the spears into 2 cm lengths. Place in a large saucepan and pour in 500 ml of the stock. Cover and bring to the boil, then reduce the heat and simmer for 10 minutes, or until the asparagus is tender.
Either whizzing the asparagus and stock with a stick blender until smooth - or working in batches, transfer the asparagus and the hot stock to a blender or food processor and purée until smooth. Set aside.
In another saucepan add the butter and melt over low heat. Add the flour and stir for 1 minute, or until pale and foaming. Remove from the heat and gradually add all the remaining stock, stirring constantly until smooth.
Return the saucepan to the heat, bring to the boil, then simmer for 2 minutes.
Stir in the asparagus purée and gently reheat. Stir in the lemon zest and season to taste with sea salt and freshly ground black pepper.
Serve garnished with a little extra lemon zest.
*Original Recipe from Vegie Food by Rachel Carter
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| Image stolen from goodfood.com.au |
- 750 g asparagus spears
- 1L vegetable stock
- 30g butter
- 1 tbsp plain (all-purpose) flour
- 1/2 tsp finely grated lemon zest, plus extra, to garnish
Trim off any woody ends from the asparagus and cut the spears into 2 cm lengths. Place in a large saucepan and pour in 500 ml of the stock. Cover and bring to the boil, then reduce the heat and simmer for 10 minutes, or until the asparagus is tender.
Either whizzing the asparagus and stock with a stick blender until smooth - or working in batches, transfer the asparagus and the hot stock to a blender or food processor and purée until smooth. Set aside.
In another saucepan add the butter and melt over low heat. Add the flour and stir for 1 minute, or until pale and foaming. Remove from the heat and gradually add all the remaining stock, stirring constantly until smooth.
Return the saucepan to the heat, bring to the boil, then simmer for 2 minutes.
Stir in the asparagus purée and gently reheat. Stir in the lemon zest and season to taste with sea salt and freshly ground black pepper.
Serve garnished with a little extra lemon zest.
*Original Recipe from Vegie Food by Rachel Carter