Asparagus Soup

[-pops-]

Earlier than I said. Made it this afternoon and just eaten it.

Made using the KIS principle - Keep It Simple. No point in messing about with and tarting up excellent food.

To make just over one litre:

250g Asparagus

1 large onion

1 large old Potato

1 litre of Stock - Vegetable or Chicken (or use the cooking water from yesterday's Carbonara, kept in the fridge)

Cream (optional)

Salt and Pepper to taste

To prepare the asparagus, hold the stem about half way along. Grip the root (cut) end and bend until it snaps. This will give you the edible part and the woody part. Bruise the woody part with a mallet or rolling pin place in the stock, cook for about 15 minutes to extract the flavour then discard the woody bits. Cut the tips from the asparagus and put on one side. Chop the remainder and add to the stock together with the chopped onion and chopped peeled potato. Simmer until the vegetables are cooked, cool slightly and liquidise/blend until smooth. Add the retained asparagus tips, cook for about 2 minutes, season with salt and fresh ground black pepper and serve. If you're using cream, put it in at the end or (better) stir it in when the soup is served in the bowl.

[Irene]

MMmmmmmm....

Pops, were you a chef previously in this life or your previous life?

[artist]

Another good one to try.

Thanks. :)

[-pops-]

Irene, no but, I was a product development chemist in cosmetics, perfumery and household/industrial products for many years so, much the same thing really - putting things together and hoping for an acceptable result. Becomes innate after a time, you get to know which goes with what.

[andsome]

Irene, no but, I was a product development chemist in cosmetics, perfumery and household/industrial products for many years so, much the same thing really - putting things together and hoping for an acceptable result. Becomes innate after a time, you get to know which goes with what.

I will definitely do that one. You cook in the same way as I do, just use your imagination and bung it in. That's how I made my ginger cake recipe, I couldn't find one that was gingery enough, and after experimenting, I arrived at the one that I put on here some time ago.