The original recipe serves this soup chilled,  I don’t eat cold soup, it just doesn’t do it for me. I know this version can be served warm or cold because I have tried it both ways, I prefer it warm. A basic vegetable soup is easy and quick to prepare. It will make a great lunch and is a great way of using up leftover vegetables. If you fancy something a little less basic for a special lunch or dinner party it is nice to follow a recipe that uses more than a few basic ingredients. This recipe introduced me to asparagus and tarragon as a flavour combination. The flavours go well together and I will be combining them in other recipes as a result.

Serves 6 as a starter, 4 as a main meal

Link to measurement conversion chart

Ingredients

• 900g fresh asparagus trimmed
• 4 tbsp oil or a knob of butter
• 175g spring onions or sliced leeks
• 3 tbsp plain flour
• 1 ½ litres vegetable or chicken stock
• 120 ml single cream, crème fraiche or natural yogurt
• 1 tbsp chopped tarragon
• Salt and pepper to taste

You will also need;

• A large saucepan

Method

1. Chop the tips off the asparagus spears and blanch in boiling water for 5 mins, drain and cut in half
2. Cut the remaining stalks into 1 cm lengths
3. Heat the oil/butter in a pan and gently fry the onions until soft but not brown
4. Add the asparagus stalks, cover and cook for 5 – 7 mins
5. Add the flour and cook for a further 2 – 3 mins
6. Slowly add the stock, bring to the boil and simmer for 30 mins
7. Cool slightly, season to taste and puree.
8. Add the asparagus tips and herbs and most of the cream/*yogurt/crème fraiche.
   • If serving hot reheat and serve garnished with a swirl of cream
   • If serving cold chill well until needed, before serving stir thoroughly, adjust the seasoning and garnish with a swirl of cream/yogurt

*Do not use yogurt in the hot version, your soup will curdle. Substitute crème fraiche for a low fat solution.

Serving suggestions and variations

• Make it Gluten free by using cornflower mixed with the cold stock and omit the plain flour
• Tarragon and chicken make great taste partners; try adding cooked chopped chicken for a more filling meal
• Serve hot or cold with triangles of hot buttered toast
• Sieve the soup if the spears were woody and have become stringy after being pureed

Acknowledgements

There are many asparagus soup recipes available. I would normally produce a soup following my own basic soup recipe. However it is nice to use someone else’s ideas sometimes and this one has come from the Soup Bible by Debra Mayhew.

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Happy eating!