Fresh Asparagus Soup

Ingredients

• 1 lb fresh asparagus
• salt
• white pepper
• 2 1/2 pints chicken stock
• 2 ounces butter
• 1 small chopped onion
• 2 ounces plain flour
• 1 egg yolk
• 1/4 pint double cream

Directions

1. 1

   Cut off the asparagus tips & put them in a saucepan, add salted water to cover, bring to the boil and simmer for about 5 minutes, drain and set aside.

2. 2

   Slice the asparagus stalks and cook in 1 pint of stock for about 15 minutes or until tender. Puree in a blender or food processor, or rub through a sieve into a large bowl or jug.

3. 3

   Melt the butter in a large saucepan then add the onion and fry gently for about 10 minutes until soft but not coloured. Stir in the flour and cook for 1 minute stiring constantly.

4. 4

   Gradually add the remaining stock and stir until the mixture thickens, then add the puree with salt and pepper to taste. Reheat.

5. 5

   In a small bowl, mix the egg yolk with the cream, stir in a little of the hot soup into the mixture, mix well, then add the contents of the bowl to the soup, stir over a low heat until the mixture thickens slightly. Add the reserve asparagus tips and heat through without boiling. Serve at once.