Greek asparagus soup from Maggiemaybe |
|||||||||||||||||||
|
gransnetter ratings
|
||||||||||||||||||
Ingredients1 pound of fresh asparagus, trimmed1 potato, peeled 1 leek (white part of stem only) 1 small courgette 1 large onion 2-3 stems of fresh parsley Few celery leaves 1/2 teaspoon of sea salt 1/4 teaspoon of freshly ground pepper 2 ounces butter 1/2 teaspoon of cornflour 1 tablespoon of lemon juice |
|||||||||||||||||||
MethodCut off asparagus tips and set aside.Chop potato, leeks, courgette, onions, parsley, and celery leaves into small pieces. Add to pan with remaining asparagus stems, salt, pepper, and 1 pint of water. Bring to boil and cook gently for around 45 minutes. Blend or sieve, return to pan, add butter and bring to a boil, stirring. Add the asparagus tips and cook for 5 minutes. While the soup is finishing, combine cornflour and lemon juice. Stir into the soup and allow to boil for 1 minute to thicken, stirring well. | |||||||||||||||||||
gransnetter Reviews