14 - 20 February 2002
Issue No.573
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Al-Ahram Weekly Online 14 - 20 February 2002 Issue No.573 |
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| Published in Cairo by AL-AHRAM established in 1875 | Current issue | Previous issue | Site map | ||
Asparagus soup
Ingredients:
A good 1/2lb asparagus spears (wiped and trimmed)
2 1/2 cups chicken stock, or
2 bouillons dissolved in same amount of water
2 cups milk
3 sprigs parsley + 1 bayleaf (tied together with string)
50gms flour
50gms butter
1/3 cup double cream
salt + white pepperMethod:
Chop the asparagus into short lengths, reserving a few tips for garnish. Bring the stock to the boil in a saucepan then add the asparagus pieces, herbs and seasoning. If desired, a few peas or a little chopped spinach can also be added to the stock to enhance the soup's delicate colouring. Bring back to the boil and simmer, covered, for 30-40mn. Discard the herbs, allow to cool a little, then purée in a processor or blender. Melt the butter in a clean saucepan and stir in the flour. Away from heat, add the milk and stir. Bring back to the heat, stirring all the time, until the mixture is smooth. Then add the asparagus purée, bring to the boil and simmer, stirring for 2mn. Adjust the seasoning, then stir in the cream and heat through, but do not allow to boil. Serve garnished with the reserved asparagus tips. These tips need to be cooked separately for about 10mn in a little boiling water to which 2tsp of lemon juice have been added, then drained well. Serve soup plain or with croutons.
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