Or, in other words, Cream of Asparagus soup, one of the more delicate dishes to come out of France’s fine repertoire of such things.
Ingredients.
25g butter.
1 medium brown onion, peeled, chopped.
Salt and pepper to taste.
1 410g can asparagus pieces in brine.
1 large spring onion, chopped.
50g butter.
3 tblsp plain flour.
3 cups milk.
Method.
Melt the 25g butter in a pan over a medium flame and sauté the onion for 10 minutes until soft. Add salt and pepper to taste then remove from the heat and tip into a bowl with the asparagus and spring onion. Zap to a purée with a kitchen wand and set aside.
Set a pot over a medium flame and melt the 50g butter. Stir in the flour and when foaming add the milk. Bring gently to the boil, stirring frequently until it thickens then turn down the heat. Cook gently for another 3-4 minutes to cook off any residual floury taste then stir in the asparagus purée. Bring up to a simmer, check the seasoning and adjust if necessary, and serve immediately.
Serve with: Chunks of crusty French bread or Focaccia.
Yield: About 3l.
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