Recipe
for family meals :
 It
is many years since Hub-UK was first launched. It has
been created from recipes contributed form all over
the world, from professionals and amateurs alike. A
great many of the recipes do not have any details as
to who sent them in or from where they came. It would
be a shame not to share them with you for this reason
alone.
This
is one such recipe. If you know where it originated,
or perhaps it is even yours, let me know and I will
add the necessary credits and acknowledgements.
"The
most indispensable ingredient of all good home cooking
- love, for those you are cooking for" ~ Sophia
Loren.
Ingredients
20 asparagus spears
900 ml chicken stock
225 g green peas
1 tsp sugar
salt and pepper
25 g butter
25 g plain flour
150 ml milk
6 tbsp double cream
Method
- Discard
all but the top 6 - 8 cm of the asparagus spears -
the lower part will make the soup bitter.
- Cut
the remainder into 2.5 cm lengths.
- Reserve
a few 1 cm tips for garnishing and cook these separately
for 3 or 4 minutes in a little boiling water.
- Bring
the stock to the boil, put in the asparagus, the peas,
the sugar and seasoning and boil until the vegetables
are tender.
-
Purée the vegetables and stock in a food processor
or blender or push through a sieve.
- Melt
the butter in a saucepan, stir in the flour and add
the asparagus purée.
- Bring
to the boil, stirring in the milk.
- To
serve, stir in the cream and add a few asparagus tips
to each bowl.
Serves
4
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