Camden New Journal - Recipe for Asparagus Soup

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 23 July 2008

Clare Latimer's recipe for
Asparagus Soup

Asparagus Soup
This soup could be served hot or cold and has a lovely delicate flavour. If you wanted to serve a smart dinner first course you could serve some chilled soup in a little coffee cup along with a cherry tomato salad (three tomatoes per person, sliced) and perhaps a small portion of smoked salmon with a slice of lemon. All this would be served on a main course plate.

Ingredients
Serves 4
Six Spring onions;
One stick celery;
One tbsp olive oil;
500g asparagus, woody stems removed;
500ml vegetable stock;
Three large tbsp Crème Fraiche;
Salt and freshly ground black pepper;
Garnish: Extra Crème Fraiche;
Little fresh chives.

Method
Remove the roots and outer skin from the spring onions and then chop up with the celery stick. Heat the olive oil in a large saucepan and then add the onion and celery.
Cook gently for five minutes. Cook the asparagus in boiled salted water for five minutes and drain.
When cool cut up. Put some of the stock into a blender with the onion mix and asparagus and then whiz until smooth.
Add the crème fraiche and whiz again and check flavour adding seasoning if necessary. Put back into a saucepan along with the rest of the stock and stir well. Reheat and then pour into soup bowls.
Garnish with a teaspoon of crème fraiche in the middle of each bowl and sprinkle over some chopped chives.

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