How to make it

  • Break off the woody ends from the asparagus (hold both ends of spear and bend it gently--the woody end will snap off and can be thrown away) and trim off the tips. Blanch the tips in boiling water for 1-2 minute, refresh in cold water and set aside.
  • Chop the asparagus stems into lage pieces.
  • Melt butter in a large saucepan and cook the onion for 3-4 minutes over low-medium heat, or until soft and golden. Add the chopped asparagus stems and cook for 1-2 minutes, stirring continuously.
  • Add the stock, basil and celery salt. Bring to a boil, reduce the heat and simmer, covered, for 30 minutes.
  • Check that the asparagus is well cooked and soft. If not, simmer for a further 10 minutes. Set aside and allow to cool slightly.
  • Pour into a foor processor and process in batches until smooth. Then sieve into a clean saucepan. Return to heat, pour in the cream and slowly reheat.
  • Do not allow soup to boil. Season to taste with salt and white pepper. Add the asparagus tips and serve immediately.

Reviews & Comments 3

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  • lovinfood420 9 years ago
    asparagus rules!
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    " It was excellent "
    wynnebaer ate it and said...
    Great post and awesome pic..:)
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    " It was excellent "
    gagagrits ate it and said...
    This sounds so simple and good, and I love asparagus...:)
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