Tuesday, 19 June 2007

Cream of Asparagus Soup

6 servings
30 minutes - 10 minutes prep time

Cream of Asparagus Soup

2 cups water
1 stalk celery
1 540 ml (19-ounce) tin white navy beans
750 grams fresh asparagus
½ teaspoon fennel seed
¼ teaspoon celery seed
½ teaspoon salt
½ teaspoon green peppercorns
1 teaspoon dillweed

1 cup light cream, or sour cream to garnish if desired

Wash and cut up the celery and put it in a large pot with the water and the canned beans, including the packing liquid from the beans. Heat to a simmer.

Wash the asparagus, and snap off both the tough ends and the tips. Grind the spices and add to the soup. Add the asparagus stalks and ends to the soup and simmer until quite tender; about 10 minutes. Reserve the tips.

Remove the tough stem ends from the soup and discard. Puree the soup thoroughly in a blender. The soup may be made ahead up to this point; it should keep in the fridge for 24 hours.

To serve, add the cream (if using) and reheat the soup gently. Steam the reserved tips separately until tender.

Serve the soup garnished with the steamed tips, and with a dab of sour cream if you didn’t add the cream.

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