- Approximately 3kg Yorkshire Asparagus
- Cold water (enough just to cover)
- 75g unsalted butter
- 5 dssp extra thick double cream
- 1 lemon, juiced
- Salt and pepper
Yorkshire Asparagus Soup
Kevin Kindland
7th May 2015
Yorkshire Asparagus Soup
Cream of asparagus soup is a soup prepared with asparagus, stock and milk or cream as primary ingredients. Ingredient variations exist, as do vegan versions. Cream of asparagus soup may be served hot or cold, and the soup may be finished with various garnishes such as chives, crème fraîche and sour cream
Ingredients
Method
Prepare the asparagus, Slice the spears and heads into roughly 1cm-thick pieces and put them into a lidded casserole, along with half of the butter and just enough water to cover.
Over a high heat, bring the water to the boil and cook, covered, until the asparagus is soft but has not lost its colour. Remove from the heat, tip the lot into a liquidiser, and purée thoroughly, then pass through a fine-mesh sieve, pushing it through with the back of a ladle, if necessary.
Return to the pan, add the cream and cook gently for five minutes. You may need to thin the soup with a little water. Season well - it will take quite a lot of salt - whisk in the remaining cold butter and add the lemon juice to taste.
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