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Chilled Asparagus Soup


700 g asparagus
25 g butter
1.4 litres chicken stock; or vegetable stock
2 medium onions; chopped
150 ml single cream
1 lemon; zest only for garnish

Yield: 4 servings

Remove the heads from the asparagus. Gently poach them for a few minutes until just tender. Drain, refresh with cold water and reserve as garnish.

Remove any scales and the woody ends from the asparagus stalks and slice thinly. Melt the butter in a large pan. Add the asparagus and onions; cover and cook gently for a few minutes until softened slightly. Add the stock. Bring to the boil, simmer for 30-40 minutes until the vegetables are tender. Liquidise and sieve; then stir in the cream. Cover and chill for several hours. Serve garnished with the reserved asparagus tips and lemon zest.




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