HER KITCHEN
July 2006
We have had a wonderful crop of Asparagus this year, the only pity
being it is only a short term crop. So as to not waste any of the asparagus I
always use the
asparagus trimmings to make soup.
Asparagus Soup
½ ( ¼ Kilo) asparagus stalk trimmings
2 Pints (1 Litre) white stock
2 ozs (60 grams) butter or margarine
2 ozs ( 60
grams) flour
2 ozs ( 60
grams) onion
2 ozs (celery)
bouquet garni
½ Pint (¼ Litre ) Milk
½ Pint ( ¼ Litre)
Cream
Sal & Pepper
Gently sweat the chopped onion and celery, without colouring, in the butter.
Remove from the heat, mix in the flour, return to a low heat and
cook out, without colouring, for a few minutes. Cool.
Gradually add the hot stock.
Stir to the boil
Add the asparagus trimmings.
Simmer for 30-40 mins.
Remove the bouquet garni
Liquidise the soup in a blender or robot coupe and strain
into a clean saucepan, reboil, and correct seasoning
and consistency.
Add the milk or cream.
Here are some summer pictures.
Wild Irises near Hatchet Pond.
Pony eating the weed on Pilley Pond
Geese on their way for field grazing early one
morning in Boldre.
We have an E. Mail address if anybody would like to contact us.