Edinburgh Asparagus Soup
Serves 4
20 Asparagus Spears, cut into 2.5 cm (1 inch) lengths
900ml (1½ pints) Vegetable or Chicken Stock
225g (8oz) Green Peas or chopped Spinach
150ml (¼ pint) Milk
25g (1oz) Butter
25g (1oz) Plain Flour
4 tbsp Double Cream
1 tsp Sugar
Salt and Pepper
Place the stock into a saucepan and bring to the boil.
Add the asparagus, the peas (or chopped spinach), sugar and seasoning.
Simmer until the vegetables are tender.
Remove from the heat, allow to cool slightly.
Purée in a blender, food processor or pass through a sieve
Melt the butter in the saucepan, stir in the flour.
Whisk in the asparagus purée, add the milk and adjust the seasoning.
Serve with a swirl of double cream.
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