is one of the recipes which we have been given permission
to reproduce by another of the UK recipe sites, Recipes4us.
It is a big site with a wealth of information and recipes.
If you would like to have a look at their website
a look at Florence Sandeman's (who is the Editor of
page to find out why and how she gained her passion
/ 1lb Fresh Asparagus
25g / 1oz Butter
1 Large Onion, chopped
1L / 1 3/4pts Chicken Stock
150ml / 5fl.oz. Single Cream
Salt and Pepper
Grated Lemon rind to garnish
the heads off the asparagus, place in a small pan
and just cover with cold water. Season with salt then
bring to the boil. Reduce the heat and simmer for
a few minutes until just tender.
well in a colander and refresh under cold water. Set
the woody parts from the base of the asparagus stalks
and discard. Thinly slice the stalks.
the butter in a large saucepan, add the sliced stalks
and onions, cover and cook over a low heat for 10
the stock and season with salt and pepper. Bring to
the boil, then reduce the heat. Partially cover and
simmer for 40 minutes until tender.
from the heat and allow to cool. Transfer to a food
processor and process until smooth.
into a large bowl then stir in the cream. Cover and
chill in the refrigerator for at least 2 hours.
serve - transfer to individual soup bowls/plates and
garnish with finely grated lemon rind. Lovely in the