Asparagus Soup is prepared using fresh Asparagus spears. This exotic vegetable is available sometimes in most of the major supermarkets.
Time Required: 40 Minutes
2 Cups top 2 ½ inches of Fresh Asparagus spears
4 tbsp Butter or Olive Oil
1 ½ Cups Sliced Leeks or Spring Onions (Scallions)
3tbsp Corn Flour
6 ½ Cups of Water
½ Cup Plain Curds/Yogurt
1 tbsp Chervil ( A French Herb), Chopped
Salt and Ground Black Pepper
Blanch Asparagus in boiling water for 5 – 6 minutes until just tender. Drain thoroughly. Cut each tip into 2 – 3 pieces and set aside.
Trim the ends of the stalks, removing any brown or woody parts. Chop the stalks into ½ inch pieces.
Heat Butter or Oil in a thick-bottomed pan. Add the sliced leeks or spring Onions and cook over low heat, stirring occasionally, for 5 – 8 minutes, until softened, but not browned. Stir in the chopped asparagus stalks, cover and cook for a further 6 – 8 minutes, until the stalks are tender.
Mix the flour in water and add it to the asparagus stalks, mix well. Cook for 3 – 4 minutes, keep stirring.
Add the water. Bring to a boil, then reduce the heat and simmer for 30 minutes. Season to taste with Salt and Pepper.
Process the soup in a food processor. Strain, stir in the asparagus tips, most of the Cream/Yogurt and herbs. Garnish with Cream or Yogurt and serve Asparagus Soup.