Cream of Asparagus Soup

2.5 LITRES

Ingredients

Asparagus (fresh/tinned)                                          200 g

Margarine                                                                100 g

Flour                                                                       100 g

Chicken stock                                                           2.5 ltr

Cream                                                                     125 ml

Egg

Salt

Pepper

Method

  1. Wash and clean the fresh asparagus, cut off the green tips and cut the remainder into 25 mm lengths.
  2. Cook the tips in boiling salted water until tender, refresh and put aside.
  3. For tinned asparagus cut off the tips and put aside, cut the remainder into 25 mm lengths.
  4. Prepare a white roux with the flour and margarine, gradually add the chicken stock stirring all the time.
  5. Bring to the boil, add the chopped asparagus stalks and simmer for 30 minutes.
  6. Pass through a strainer, reboil, adjust the seasoning and consistency and finish with a liaison of egg yolk and cream, adding the asparagus tips before serving.

 

Contact

24/7 Workplace Safety

workplacesafety247@gmail.com

1 Queens Court
Gillingham
SP8 4DZ

Mobile: 07878780019
Office: 01747825526

Search site

24/7worplacesafetytraining