Wednesday, 17 October 2007

Asparagus Soup

serves 2
2 bunches fresh asparagus, trimmed
2 tbs olive oil
1 onion, finely chopped
2 1/2 cups (625ml) vegetable stock or water
1/2 small lemon, juiced
Salt and freshly ground pepper
Cream, to serve
Chopped fresh dill, to serve

Chop the asparagus into 3cm pieces. Heat the oil in a saucepan over a medium heat. Add the onion and cook for 3-4 minutes or until soft. Add the asparagus and cook, stirring occasionally, for 5 minutes. Add the stock or water. Bring to the boil. Reduce the heat and simmer for 20 minutes. Set aside to cool slightly. Blend the mixture in a food processor until smooth. Return to the saucepan. Add the lemon juice and season with salt and pepper. Serve with a drizzle of cream, and scattered with the chopped dill and freshly ground pepper.
photo & recipe courtesy of Best Blogger Tips

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