About this recipe:The perfect way to utilise fresh asparagus when it's in season. Asparagus is simmered with celery, chicken stock, potatoes and onions, before being pureed and blended with cream and seasonings.
1 onion, chopped
3 sticks celery, chopped
3 tablespoons plain flour
1 litre water
300ml concentrated chicken stock
4 tablespoons chicken stock granules
1 potato, peeled and diced
450g fresh asparagus, trimmed and coarsely chopped
175ml single cream
1 tablespoon soy sauce
1/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper
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Method Prep:30min › Cook:30min › Extra time:1hr › Ready in:2hr
Melt margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn or let it go lumpy. Add water, chicken stock and chicken stock granules; stir until smooth. Bring to the boil. Add diced potatoes and chopped asparagus. Reduce heat and simmer for about 20 minutes.
Puree soup in a food processor or liquidiser in batches. Return to pot.
Stir in single cream, soy sauce and black and white pepper. Bring soup just to the boil. Adjust seasonings to taste. Serve hot.