Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 11

One of my favourite summer soups, this makes a wonderful starter for a special occasion and can also be served chilled in hot weather.

SERVES 4

1 onion, chopped

1 potato (about 50z (150g)), peeled and cubed

1 tbsp olive oil

500g (1lb 2oz) asparagus, washed

about 1 litre (1¾ pints) water

1 tsp vegetable bouillon powder or a stock cube

4 tbsp single cream

salt and freshly ground black pepper

In a large covered saucepan, fry the onion and potato cubes in the olive oil over a gentle heat. Fry for a few minutes, stirring now and again.

Break the tips off the asparagus stems by bending them until they snap. Place the tips to one side. Cut the stems into 2cm (1 in) pieces and add to the pan, along with half the water and the vegetable bouillon. Bring to the boil, then leave to simmer gently for about 30 minutes, until the asparagus is tender.

Meanwhile, heat the remaining water in another pan and cook the asparagus tips until tender, about 7 minutes. Drain, reserving the cooking water.

Purée the soup thoroughly and, for an extra-smooth texture, pour it through a sieve, back into the rinsed-out saucepan. Add the cooked asparagus tips together with their cooking water and the cream. Season well with salt and pepper.

Reheat gently before serving; don’t let it boil.