Cream of Asparagus Soup
| Serves: 4-6 | Category: Soup | Course: Main | Machine: Cooking machine | Total time (min.): 55 |
This colourful, creamy soup can be served both hot and cold and is delicious topped with chive and black pepper crème fraiche.
Ingredients
- 400g Asparagus
- 100g Onions (roughly 1)
- 100g Leeks (roughly 2)
- 100g Celery
- 20g Butter
- 600ml Béchamel
Extras:
- 50ml Crème fraiche
- Salt & black pepper
- Chives finely chopped
Tools
- Cooking Chef
- Flexi Beater
Method
- Blanch the asparagus in boiling water for 15 minutes and, once cooked, refresh for 15 minutes in a bowl of iced water – this will help the asparagus hold its colour. Reserve one glass of the water used to cook the asparagus. Slice the onion, leek and celery in the Food Processor attachment using the thin slicing disc o speed 3.
- Attach the Flexi Beater, set the temperature to 140ºC and the speed to stirring 1. Add the butter to the bowl. Add the sliced vegetables and the reserved glass of the water used to cook the asparagus and sauté for 15 minutes or until cooked. Add the Béchamel and the asparagus and allow to simmer for 5 minutes or until cooked. Temp: Max Stirring 1 Time : 15-20 minutes
- Blend using the pulse button to a smooth consistency. For an even finer finish pass through the finest screen on the Colander & Sieve attachment. Garnish with a spoonful of crème fraîche flavoured with black pepper and finely chopped chives.
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