Asparagus Soup

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Preparation Time: 10 minutes
Cooking time: 25 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 6442 times

Ingredients:

Metric Imperial

50 gm(s) unsalted butter

4 large spring onions, trimmed & finely sliced

2 stalks celery, very finely sliced

3 level tbsps flour

1.2 ltr(s) home-made vegetable stock

500 gm(s) (trimmed weight) fresh asparagus (use tinned only if desperate)

200 ml(s) live plain bio-yoghurt

Half a handful fresh tarragon stems, left whole

4 oysters (the flat native variety if possible)

From Michael van Straten's "Super Soups" - rich in zinc & asparagosides (good for sexual function!)

Posted by: Sarah Scott on 25 August 2010

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

In a large saucepan, melt the butter until soft.

Sweat the spring onions and celery gently in the butter for about 5 minutes.

Mix in the flour and stir until the vegetables are well coated.

Pour in the stock and add the asparagus.

Bring to the boil, then simmer until the asparagus is tender - about 8 minutes if fresh, or just to boiling point if using tinned.

Remove 8 pieces of asparagus and set aside.

Liquidise or blend until smooth. Return to the rinsed saucepan.

Add the yoghurt and whisk thoroughly.

Tip in the reserved asparagus pieces and sprigs of tarragon and heat to a simmer.

Serve with oysters floating on top.