Asparagus Cappuccino - a frothy fantasy of asparagus soup. A winter warmer made from summery ingredients. Fancy a cuppa?
Asparagus Cappuccino Recipe (Serves 8)
(Adapted from ABC Delicious: Let's do Lunch)
Ingredients
- 25 g unsalted butter
- 1/2 tbsp olive oil
- 1 onion, chopped
- 2 sticks celery, chopped
- 1 baby fennel bulb, chopped
- 1 medium potato, chopped
- 1 tbsp chopped tarragon
- 375ml chicken stock
- 350 g (about 12 spears) asparagus, woody ends trimmed, chopped
- 300 ml thick cream.
Method
- Heat the butter and oil; fry the onion, celery and fennel for 1 minute.
- Add the potato, tarragon and stock and cook for 10 minutes.
- Add the asparagus and cook for a further 5 minutes until the vegetables are tender.
- Set aside to cool slightly then place in a blender and process until smooth.
- Season well with salt and pepper and add the cream.
- Just before serving reheat the soup gently, and you can blend with an electric hand blender to forth the soup. Pour into serving cups.
Labels: Potatoes, Soup, Vegetables, Western