Trevilley Farm

Asparagus Soup

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Ingredients: 

1 bundle of Asparagus
1ltr chicken / vegetable stock
1 ounce butter
1 ounce plain flour
125ml milk
A little double cream

Preparation Instructions: 

Break the asparagus into short lengths, discarding hard ends of stems. Cook in the stock until tender.
Reserve the tips for garnish.
Blend.
Make a roux of flour and butter.
Add the blended asparagus, stock and the milk.
Season to taste.
Serve with a swirl of cream and the asparagus tips.

Recipe Ingredients: 
Asparagus

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