Cream of Asparagus Soup

This colourful, creamy soup can be served both hot and cold and is delicious topped with chive and black pepper crème fraiche.

Preparation time:  10-15 minutes
Cooking time: 40 minutes
Serves: 4 to 6

Attachments: Food Processor, Flexi Beater,Blender, Colander and Sieve - AT930A

Method

1. 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.
2. Attach the Flexi Beater, set the temperature to 285ºF 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 MaxStirring 1Time : 15-20 minutes
3. Blend using the pulse button to a smooth consistency. For an even finer finish pass through a Sieve. Garnish with a spoonful of crème fraîche flavoured with black pepper and finely chopped chives.