ASPARAGUS SOUP - Classic soups
1. Bring a small saucepan of lightly salted water to boil, add the asparagus tips, and cook for 5-10 minutes. drain and set aside.
2. Put the asparagus in a saucepan with the stock, bring to a boil, cover and simmer for about 20 minutes, until softened. Drain an reserve the stock.
3. Melt the butter or margarine in a saucepan. Add the onion and cook over low heat until softened, but only barely colored. Stir in the flour and cook for 1 minute, then gradually whisk in the reserved stock and bring to a boil.
4. Simmer for 2-3 minutes, until thickened, then stir in the cooked asparagus, coriander, lemon juice, and salt and pepper to taste. Simmer for 10 minutes. Remove from the heat and let cool a little.
5. Transfer to a food processor or blender and process until smooth.
6. Pour into a clean saucepan, add the milk and reserved asparagus tips, and bring to a boil. Simmer for 2 minutes. Stir in the cream, reheat gently and serve.
➤ 3 cups vegetable stock;
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➤ 1/4 cup butter or margarine;
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➤ 1 onion, chopped;
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➤ 3 tbsp all-purpose flour;
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➤ 1/4 tsp ground coriander;
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➤ 1 tbsp lemon juice;;
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➤ 2 cups milk;
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➤ 4-6 tbsp heavy or light cream;
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➤ Salt and pepper;
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