I bought twenty asparagus shoots from the market. They were fresh and thick.
Here is my bowl of soup!
20 asparagus shoots (thick ones)
4 shallots
1 stalk celery
100ml chicken stock
150ml light cooking cream
150ml milk
15g butter
salt to taste
1. Chop up asparagus, celery and onions and blend them together till fine. (I did mine a little coarse as I like to bite on the asparagus bits.)
2. Melt butter in a saucepan and pour in the blended veggies and stock. Cook over medium low heat and stir.
3. When it is about to bubble, add cream and milk and salt to taste and cook till it bubbles and then it is done.
4. Serve hot with plain toast or toasted garlic bread.
I don't use any flour to thicken the soup as the amount of asparagus used make up for the thick consistency.
