Asparagus and Watercress Soup

My next recipe featuring Asparagus is this Asparagus and Watercress Soup. Deliciously fresh it is nice served hot or ice cold. 

Ingredients

2 tbsp Oil

1 Onion, diced

2 cloves of Garlic, sliced

350g Asparagus trimmings, plus heads to serve

2 tbsp flour

1 litre Chicken Stock

A handful of watercress, about 35g.

Method

Heat the oil in a pan. Add the onion and garlic and sweat slowly until the onion is translucent. 

Turn up the heat and add the asaparagus trimmings, season and allow to cook for around 2 minutes.

Add the flour and allow this to cook for a further 2 minutes.

Add the stock, bring to the boil and reduce the heat to a simmer. Cover and cook until the asparagus is tender. The timing will depend on the thickness of the asparagus, it took mine about 20 minutes. 

Put this in a food processor or use a hand blender to purée it. Then pass through a sieve to make it silky smooth and to get rid of any woody bits of asaparagus. 

Add the water cress and blend again, you may want to use more or less watercress depending on your taste, it can be quite strong.

Season and serve garnished with some steamed asparagus heads.

If you like these recipes please like MogFood on Facebook, here you can share experiences and photos to other followers and use it as a forum for advice.  You can also follow me on Twitter.


If you want to get any new posts sent directly to your inbox use the box at the top right of this page to sign up.

-->