Читать книгу Great Family Food - Kevin Dundon - Страница 40

900g/2lb fresh asparagus

50g/2oz/¹/₂ stick butter sunflower oil

1 onion, peeled and finely chopped

25g/1oz/2¹/₂ tbsp plain flour

1.2 litres/2 pints/5 cups boiling vegetable stock

125ml/4fl oz/¹/₂ cup double cream

50g/2oz wild garlic leaves, or chives, roughly chopped

salt and freshly ground black pepper

Croûtons:

3 slices of stale bread, cut into small dice

2 tsp sunflower oil

1 If you want to make your own croûtons, preheat the oven to 180°C/350°F/Gas Mark 4. Spread out the cubes of bread flat on a baking tray and drizzle with the oil. Bake for 10 minutes, or until golden brown. Cool on a rack, then store in an airtight container for 3-5 days. Alternatively, buy ready-made croûtons.

2 Prepare the asparagus by trimming off the tough outer stalks. These can be used for making stock.

3 Melt the butter in a large saucepan, adding just a little oil to help prevent burning. Add the chopped onion and fry gently for 6-8 minutes, or until soft but not brown.

4 Add the trimmed asparagus and cook with the onion for a further 10 minutes, or until it begins to soften. Mix in the flour and stir until the vegetables are completely coated with the flour. Pour in the boiling stock and stir for 2 minutes, making sure that none of the flour has stuck to the sides of the pan. Bring this mixture to the boil, then reduce the heat and simmer for 20 minutes.

5 Remove the pan from the heat and stir in the cream, wild garlic and seasoning. Using either a hand-held blender or a food processor, purée the soup in small batches. Return to the heat, correct the seasoning, warm through and serve with croûtons.