Asparagus soup

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For cream of asparagus soup, you will need:

1 1/2 lbs or 750g fresh asparagus, washed, woody stems removed and cut into 1-inch (2.5cm) pieces

2 sticks of celery (optional), roughly chopped

1 tbsp lemon juice

1 small onion, roughly chopped

3 oz / 90g butter

1 1/2 cups or 375 ml chicken or vegetables stock

1 cup or 250ml cream

salt and pepper

(serves 4)

Melt the butter in a lidded saucepan. Fry the onion on medium to high heat for about 5 minutes, without browning the butter. Add the asparagus, celery and lemon juice and fry on medium heat for another 10 minutes, stirring from time to time. Add the stock, bring back to boil, cover and simmer for 10 minutes. Allow to cool a little. Transfer in batches to an electric blender and blend until completely smooth. Return to the saucepan, add cream, salt and pepper, stir well and reheat without allowing to boil. Serve with homemade garlic bread.

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