Local Asparagus Soup
1 kg asparagus, trimmed and well washed
1 tbsp olive oil
1 onion, chopped
3 cups chicken or vegetable stock
salt and freshly ground black pepper to taste
2 tbsps chopped fresh chives (optional)
Cook asparagus in a deep skillet of boiling water for about 2 minutes. Chill under cold running water to set colour. Drain well. Cut off and reserve 12 tips for garnish. Dice remaining asparagus.
Heat oil in a large saucepan on medium heat. Add onion. Cook gently for a few minutes until tender and fragrant. Add stock. Bring to a boil, reduce heat and simmer gently, covered, 5 minutes. Add asparagus and cook 3 to 5 minutes longer, or until asparagus is tender. Add salt and pepper and purée until smooth. Taste and adjust seasonings.
Serve soup garnished with fresh chives and asparagus tips.
Makes 6 servings.
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| Hand-held immersion blender. Bit of a hot soup splatter disaster, but got the job done. |
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| I couldn't get my asparagus tips to float on top of the soup. The one visible in this picture was the fourth one I'd added to this bowl. O was at my side, ready to jump to my aid and get her fingers all through my bowl. I declined. |
