Asparagus Puree Soup
|Onion||1 Small, diced|
|Stock/Water||1 1⁄4 Pint|
|Asparagus||1 1⁄2 Pound|
Heat the butter and fry the finely diced onion until soft, but not coloured.
Blend in the flour and stock or water and bring to the boil.
Add the chopped asparagus (be careful to keep some tips intact) and simmer gently until the tips are quite tender.
Remove some to use as garnish but continue cooking the rest of the asparagus until very soft.
Rub through a sieve, then return to the pan, adding a little cream and extra seasoning if desired.
Garnish with asparagus tips.