Step 1: You will need
- 4 bunches fresh green asparagus
- 1 large spring onion
- 1 1/2 ltr chicken stock, or water, for the vegetarians
- 100 g double or single cream
- 100 g butter
- salt and pepper, to taste
- 1 medium heavy bottomed pan with lid
- 1 colander
- 1 medium bowl for draining
- 1 chopping board
- 1 large knife
- 1 wooden spoon
- 1 electric blender
- 1 spatula
Step 2: Rinse the asparagus
Hold the asparagus under cold running water. Break the tips off at their natural point and set aside to use later. Also keep the woody parts for the stock.
Step 3: Heat the stock with stalks
Place the stalks into pan and cover with chicken stock or water. Place on medium heat and cover the pan with lid. Allow it to heat through.
Step 4: Slice the asparagus tips
While waiting for the pan to boil, cut off the tips of the asparagus using the large knife and set them aside. Chop the remaining stalks into 1 and a half centimetre pieces.
Step 5: Prepare the spring onion
Take the spring onion and chop the bulb from the stem. Cut the bulb in half and slice it finely into half rings. Chop the stem into thin slices.
After having brought the stock to a boil, turn down the heat and simmer for ten minutes.
Step 6: Drain the stock
Put a bowl under the colander. Pour the contents of the pan into the colander and allow the stock to drain through into the bowl. Discard the woody bits in the colander.
Step 7: Prepare the butter
Dry the pan with some kitchen towel and then add the butter to the pan. Melt it gently it over a low heat, stirring it with the wooden spoon to help it along.
Step 8: Add the asparagus and onions
Once the butter has melted, add the chopped asparagus stalks and the onions and stir well. Turn up the heat and then allow it to stew for five minutes, stirring occasionally.
Step 9: Add stock and cook
After roughly five minutes, add the stock. Cover the pan with a lid and then bring to the boil. When boiling, turn the heat down to a simmer. Allow the asparagus to cook until soft.
Step 10: Blend the contents
Before blending, allow the mixture to cool for one minute. Next, carefully spoon the mixture into the electric blender. Blend it until it becomes a lovely velvety texture. Remove the blender lid and test to see if it has reached the desired consistency.
Step 11: Add asparagus tips and cream
Return the soup to the pan and add the asparagus tips. Using the wooden spoon, stir the soup, add half the cream, and stir again. Season with salt and pepper and stir again. Place on a low heat and simmer gently for five minutes.
Step 12: Serve
Place in the bowls and swirl some cream on top and serve with some nice crusty bread.